Fougerus cheese is a soft, creamy cow’s milk cheese from northern France with a flavor similar to Brie. It is traditionally made from raw milk and is often served with crusty bread, spiced white wines, and delicate fruit. The cheese is named after the fern frond that decorates the rind and is sometimes labeled as an artisan farm cheese. It is typically made from raw milk, which gives it a distinctive flavor and texture.
Fougerus cheese is a cow’s milk cheese originating in northern France. The cheese is traditionally made from raw milk, and has a thick, creamy texture and flavor that closely resembles Brie. While not as popular as brie, fougerus cheese is a respectable enough cheese and can be served at room temperature with crusty bread, spiced white wines, and delicate fruit. Specialty shops can carry fougerus and the cheese can also be ordered from importers.
The cheese takes its name from the single fern frond that traditionally decorates the rind. In French, fougére means “fern.” The fern is added just before the cheese is packaged, so it doesn’t have a huge impact on the flavor, but it does lend a touch of style to the cheese when presented whole. Typically, the fern dries out during the packing process and is usually edible, although the texture of the dried fern can clash with the soft cheese. Some producers also press other flowers or leaves into the rind before selling.
Like Brie, fougerus has a soft, creamy interior with a slightly salty, chalky flavor. The thick velvety rind is completely edible and quite tasty indeed. When served at room temperature, the cheese is soft and very spreadable. It can also be roasted to make it more fluid, for people who like a runny cream cheese. Some consumers find that the flavor and texture of fougerus cheese is superior to that of Brie, and it can be fun to conduct a comparative cheese tasting among people who want to try the various soft cheeses of France.
The cheese can sometimes be seen labeled as an artisan farm cheese, because it’s made in the traditional style of a French dairy. Farmhouse cheese tends to have a simpler flavor and shorter aging because it’s not intended for market. Like other farmhouse cheeses, fougerus cheese was initially made for personal use, until it won over a member of the general public. Cheesemaker Robert Rouzaire is generally credited with introducing fougerus cheese to the general market in the 1960s as an artisan farm cheese.
Like many artisanal cheeses, fougerus cheese is traditionally made from raw milk, which gives it a very distinctive flavor and texture. It also requires careful handling, as raw milk can become dangerous if mishandled. In the United States, cheese is made with pasteurized milk, as it is not matured enough to be sold in raw milk form. Unfortunately pasteurized cheese suffers from flavour.
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