All about cheese Fyueru. Calorie content and composition, useful properties and contraindications. The best cheese dishes.
Fougereux is a soft cheese native to France that belongs to the Brie varieties. The head is round, small in size, the diameter is about 16 cm, the height is 4 cm. The flesh is creamy, ivory. The taste is delicate, sweet and salty. The crust is covered with a hard white mold with characteristic cracks. Fougereu's trademark is a fern leaf adorning the head, and perhaps this is the only feature in its "appearance" that distinguishes this cheese from the head of Brie and many other French soft cheeses. Fougere is an excellent independent snack, perfectly combined with a fresh baguette, berry jams, honey, nuts, and fruits. Good wine or champagne will help you to appreciate all the subtleties of taste.
Features of making Fougereu cheese
Until the 20th century, this cheese was produced only "for themselves" in small farms, but in the 1960s, the famous Roser cheese dairy, located in the Seine-et-Marne department, France, drew attention to the product. To this day, she is the main producer of this gastronomic delight.
Due to its low prevalence and popularity, the Fougereu cheese recipe is still known only in very narrow circles, and production secrets are not spread. It is only known that it is prepared from cow's milk using the mold Penicillium candidum. The cheese ripens in about 3-6 weeks.
If you want to make something like a Fougere at home, check out the classic Brie cheese recipes.
