Cheesy News — France

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Fougerus, from the heart of Brie

Fougerus, from the heart of Brie 0

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.

TASTE

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’.

DRINK WITH

  • Champagne
  • Prosecco
  • Pinot Noir
  • Chardonnay

EAT WITH

  • Figs
  • Crusty Baguette

Fougerus

Baked Le Duc Vacherin - Warning: you may not want to share

Baked Le Duc Vacherin - Warning: you may not want to share 0

This simple recipe will have everyone around you weak at the knees!
Pavé De Boeuf with Roquefort Sauce and Gratin Potatoes - A fancy dish for Roquefort lovers

Pavé De Boeuf with Roquefort Sauce and Gratin Potatoes - A fancy dish for Roquefort lovers 0

Some people like to eat their Roquefort on its own, some like to eat it as part of a cheese board, others like to cook with it. If you want to give the cooking option a go, here is a fancy dish you can try. It will be sure to impress your guests. 
Roquefort salad with pears, chicory and walnut oil  - You have been doing salad wrong.

Roquefort salad with pears, chicory and walnut oil - You have been doing salad wrong. 0

Roquefort salad with pears, chicory and walnut oil 

You have been doing salad all wrong.

Coeur de Bray - From the hearts of maids

Coeur de Bray - From the hearts of maids 0

Although it is easy to assume, not everything heart-shaped
relates to the commercial reality that is Valentine’s Day. This
famous French cheese links back 1000 years, however, was
made famous during the Hundred Years’ War of 1337 to 1453.
The battle was on for the succession to the French throne
between the Kingdoms of England and France. 
Roquefort - The King of French Cheese

Roquefort - The King of French Cheese 0

In a country of brilliant cheese, being declared “Le Roi des
fromages” (The King of Cheeses), is no short task. Over the
centuries, Roquefort has captivated all who have tasted it, from
Julius Caesar to Denis Diderot.