Fougerus, from the heart of Brie 40
Fougerus, The heart of Brie, but not Brie
- Producer - Fromagerie Rouzaire
- Origin - France
- Milk Type - Cow
- Ageing - 30 days
The word, Brie, has become somewhat a bastardised description of most white mould soft cheeses produced anywhere in the world. The rumour mill has it that the French are moving to protect the name just as Champagne has been. The Italians have worked hard for feta and have questionably moved to try and protect prosecco, but the jury is out on this one. Fougerus is from the heart of Brie but does not carry the name as it diverts slightly from the purist ideology of what Brie should be. The name, Fougerus, is unique to Rouzaire and a lessen to cheesemakers around the world in their naming of produce.
The distinguishing feature of Fougerus is the fern placed beautifully on top. The fern imparts a forest flavour and aroma to the cheese that highlights the Brie countryside. The French word for ‘fern’ is fougère, the obvious link to the name of this cheese. Once inside the white bloomy mould, the pate is soft and creamy. When ripe and taken past its best before date, the interior will be smooth and runny.
CHEESE NOMENCLATURE FACT OF THE DAY
“Old World” cheeses of Europe and UK are typically named after the town where they first originated. Think of the cheese and you will find a region or town that lies at the gastronomic heart of that cheese… With the exception of stilton and cheddar. Stilton gets its name from where it was first sold, at the Bell Inn in Stilton, as this was the first staging coach stop for the London to Edinburgh route. Cheddar refers to a process of turning the curd 180degs which is called ‘cheddaring’.
- Pinot Noir
- Crusty Baguette
Firstkönig, Bringing back to life a forgotten cheese 10
Firstkönig, The Mountain Cheese
- Producer - Güntensperger Käse
- Origin - Switzerland
- Milk Type - Cow
- Ageing - 3 months
Quite often, when a business is handed to the new generation, the systematic modernisation occurs to differentiate from the past. When the young Swiss cheesemaker, Reto Güntensperger, stepped up, he took the company in both directions; more modern and more traditional at the same time. He vastly upgraded the factory and maturing rooms so that we could have greater control over the quality of product. Meanwhile, he resurrected an old traditional recipe from the mountains that surround Toggenburg region. Named after the Churfirsten Range that stand guard over the valley below, Firstkönig translates to First King.
Made with an unpasteurised milk and a rind washed in rind to promote a bacterial growth, this cheese has somewhat of a fermented flavour, similar to raclette. The purity of the Swiss milk sets the scene for a flawless cheese that is bother perfect to eat straight or as part of a fondue.
FONDUE FACT OF THE DAY
Although first mentioned in 800BC, the fondue was popularised by the Swiss Cheese Union as a way to increase cheese consumption in the country in the 1930’s. Many versions have emerged including the French meat fondue and Chinese broth fondue, yet the Swiss give a true sense of 1970’s brown and orange jumper wearing floor sitters around a candle-warmed pot. There are so many recipes, the world is your… fondue.
- Pinot Noir
- In a fondue
- Melted on crusty bread
- Sweet or savoury jam
Coolea - From a hobby to a world winner 0It’s interesting how many people leave one life behind to slow
things down, take a more quiet path and look for bliss. In 1979,
Helene & Dick Willems left Holland to make cheese, as a hobby, in
the Coolea Mountains of County Cork, Ireland.