The Terroir: Coastal Inspiration
Produced at the renowned Ferme du Vert on the Opal Coast of Northern France, the Écume de Wimereux is a true reflection of its environment. The Frères Bernard aim to create a cheese that is lighter and more refreshing than their richer, washed-rind specialties. The milk is sourced from local herds grazing on sea-spray-kissed pastures, imparting a subtle, natural salinity to the final product.
Ecume de Wimereux, matured for 2 to 3 weeks, from the family of bloomy pastes, is a double cream, that is to say that we add cream to the whole milk to reach 60% fat. Creamy and smooth are the key words of this cheese with a thin white rind. A tribute to the sea foam of the Wimereusien, a slightly salty taste that becomes more pronounced as we let it age and assert itself.
