Brie à la Fougère
Also named as Fougerus, Brie à la Fougère is a French cheese which belongs to the Brie group cheeses. During production process, it is covered with fern before packing. Its name comes from the word "fougère" which means fern. Commercially it was produced at the beginning of 20th century in Ile-de-France region. It is unpasteurised, soft-white cheese of disc shape with penicillin mould rind. Made from cow’s milk, this cheese is very similar in texture and taste to Coulommiers. The pâte is supple and sweet and has a salty taste. Affinage takes four weeks and the cheese has a fat content of 45 - 50%. It can be served on crusty French bread or pair it with a glass of Bourgogne, Bordeaux, Cotes du Rhone, Beaujolais, Chardonnay or with any French wine.