Le Petit Pavé de Paris, cow's and goat's milks, Île-de-France, France - 4.9 oz/Each

This cheese comes from Ferme de la Tremblaye, near La Boissière-École in the Yvelines, about 15 km from Rambouillet, on the edge of the Rambouillet Forest. The farm has made cow’s- and goat’s-milk cheeses there since 1967, using milk from its own herds. It describes its farming approach as agroecological, with attention to soil, animal welfare, and the surrounding woodland.

The Pavé’s distinctive marbling comes from making two separate curds—one from cow’s milk and one from goat’s milk—then layering them together in the mold. The Jersey cow’s curd is yellower; the goat’s curd is pale. The cheese is made with pasteurized milk, and the rind is ashed. Retail descriptions call it a semi-pressed, uncooked cheese; they give an ideal aging time of roughly three months, though some say it can be enjoyed after longer aging. 

At the farm, the broader cheesemaking process uses whole milk, cultures and rennet; the cheesemakers describe manually performing steps such as cutting, stirring, molding, and turning, then maturing the cheeses on site. 

Suggested Pairings: Blanc de Blancs Champagne, Chenin blanc, Bordeaux Blanc, Cider

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