What is the Ferme de la Tremblaye Project?
The Ferme de la Tremblaye is a pioneering and committed farm with a long-standing history dating back to 1967. Offering a remarkable range of farm cheeses made from cow and goat milk, this exceptional agricultural processing project is deeply rooted in agroecology, sustainability, and traditional know-how. The farm not only focuses on producing high-quality fromage but also yaourt and other produits laitiers while maintaining strict methods that honor the artisanal spirit. Everything is managed on-site—from forage cultivation, animal husbandry, production from the day’s milking (without skimming or standardization), to manual cheese crafting by dedicated cheesemakers who embody the tactile connection with their products.
Main Benefits
- Independent, sustainable, and healthy ecosystem with an agroecology model adopted in 2008.
- Certifications include ISO 14001 for environmental safety and ISO 22000 for food safety.
- B-Corp certified in 2020, with a standout B-Corp score of 82.
- The farm guarantees the use of milk from the day’s milking, ensuring optimal organoleptic and nutritional quality.
- Continuous commitment to animal welfare, respect for farmers, and dedication to a harmonious relationship with nature.
Agroecology in Practice
The Ferme de la Tremblaye embraces agroecology wholeheartedly, taking inspiration from the neighboring Rambouillet forest and its intricate ecosystem. Every process is designed to be more respectful of people, animals such as vache and chèvre, and the environment. The traditional practices are paired with modern technological inputs, and the commitment extends to protecting soils, maintaining forests, and even harnessing sustainable energy—featuring énergies renouvelables and a waste recycling methanizer (or méthanisation). The result? A farm that continuously pushes the limits of agriculture biologique and BIO farming techniques, ensuring that every step remains true to its artisanal values.
Artisanal Dairy Excellence
At its dairy, the Ferme de la Tremblaye combines modernity with ancestral know-how, showcasing an exquisite blend of technical precision and artisanal charm. In an environment where manual expertise still rules, the cheesemakers employ traditional methods to produce soft cheeses with a bloomy rind—like brie and camembert—as well as distinctive blue cheeses. Emphasizing that its cheeses are produced only with whole milk, the dairy avoids any form of skimming, standardization, or addition of cream. With the inclusion of lactic ferments, natural starters, and French natural rennet, a hint of salt, and no shortcuts, these methods clearly preserve the innate character of their artisanale production style.
Cheese Crafting Moments
Every cheese from the Ferme de la Tremblaye is more than just a product—it is an experience. The meticulous cheese-making process is undertaken on the very grounds where the milk originates, and the designation of Farm Cheese confirms that every transformation step, including maturation, occurs without intermediaries. Whether it is the soft, delicately molded textures or the sharp, distinctive profiles from raw milk cheeses, there is a sensory appeal deeply ingrained in these traditions. This process not only defines the farm’s commitment to quality but also highlights its promise to uphold traditional routines in a dynamic and ever-evolving milieux, complete with a hint of casual vibrancy… truly a labor of love in the world of fermenting and developing flavors.
Embracing Renewable Practices
Integral to the farm’s operations is a commitment to renewable energy and sustainable practices. The integration of a methanizer helps recycle waste, turning it into renewable energy—a clever example of électricité verte in action. With each step from forage cultivation to cheese aging managed on-site, there is a distinct effort to harmonize the process with the natural rhythms of the ecosystem. This balance between tradition and innovation is what makes the Ferme de la Tremblaye stand out as a model for others aspiring to practice sustainable agriculture. The careful orchestration of natural processes ensures minimal environmental impacts while prioritizing the health of soils and forests.
Project Impact (SDGs)
- SDG 2: Zero Hunger – Promoting sustainable agriculture by providing high-quality, locally produced food.
- SDG 7: Affordable and Clean Energy – Utilizing renewable energy through methanization and producing électricité verte.
- SDG 12: Responsible Consumption and Production – Commitment to artisanal practices, minimizing waste, and supporting local economies.
- SDG 13: Climate Action – Employing agroecological practices that mitigate climate change through sustainable land use.
- SDG 15: Life on Land – Ensuring the protection and maintenance of soils and forests while practicing agriculture biologique.
Community Engagement & Future Outlook
Situated in the heart of La Boissière école and proudly offering local quality products, the Ferme de la Tremblaye is much more than a place of production—it is a vibrant community hub. Locals and visitors alike frequent the farm shop on Wednesdays, Fridays, and Saturdays to pick up an array of delights ranging from farm-fresh cheeses to lovingly made yogurts and various local specialty products that echo the farm’s values. The shop, a true extension of the farm’s dynamic culture, is a delightful convergence of artisanal tradition and modern sustainable practices. With friendly smiles, a rich history, and a steady commitment to the future, the farm remains firmly rooted in its mission: to cultivate a healthier, more sustainable world through dedication to quality, environmental respect, and community spirit. Every decision, every process, and every cheese is a testament to a legacy that continuously evolves while maintaining a heart that beats for nature, authenticity, and unwavering sustainability.
