What is Fougerus cheese?

Fougerus cheese is a cheese of cow's milk that comes from northern France. The cheese is traditionally made of unpasteurized milk and has a thick, creamy texture and taste that causes its brie to be very similar. Fougerus cheese is although as popular as Brie, it is quite decent cheese and can be served at room temperature with crispy breads, spicy white wines and fine fruit. Specialized shops can carry Fougerus and cheese can also be special arranged from importers. In French means fougére "Fern". The fern is added just before packing the cheese, so it does not have a huge impact on taste, but in the presentation it lends the cheese a remark of style. Usually the ferns dry during the package process and is usually edible, although the texture of the dried ferns may clash with soft cheese. Some producers also by selling also press additional flowers or leaves into the bark.

just like Brie, Fougerus cheese has a soft, creamy interior with a slightly salty, chalk taste. The strong velvet bark is fully edible and in fact quite tastes. When served at room temperature, the cheese is soft and very spread. It can also be baked to make more cold, for people who enjoy spreading cheese. Some consumers feel that the taste and texture of the Fougerus cheese are better than Brie, and it can be fun to guide the tasting of the comparative cheese among people who want to try different French cheeses of soft boom.

cheese can sometimes be considered as a craft cheese on the farm because it is produced in the traditional style of the French farm. The cheese on the farm tends to be easier in taste and briefly ages because it is not intended for the market. Like other cheeses of the farm, the fougerusist was initially created for personal use until he was interested in a member of the general public. Cheesemaker Robert Rouzaire is usually attributed to the introduction of cheese Fougerus to the general market at the age of 60.

STEye, like many craft cheeses, Fougerus cheese is traditionally made of raw milk, which provides a very strong taste and texture. It also requires careful treatment because raw milk can be dangerous if it is poorly treated. In the United States, cheese is made of pasteurized milk because it is not aged enough to sell in the form of raw milk. Unfortunately, pasteurized cheese suffers from arrival.