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Cheese Culture



Cheese Type

Produced in northern France, Fougerus is a mould ripened cheese known distinctly for the dried fern present on its surface. It was created by chance when cheesemaker Robert Rouzaire was attempting to perfect a new cheese recipe but it consistently developed a flaw on the white bloomy rind. In his frustration, he placed a fern leaf to cover it, and hence its name is taken from fougère, the French word for fern. 

It is traditionally eaten when its heart is still fresh and therefore still exhibiting some chalky texture and a nutty flavour. Closer to the rind where the cheese begins to break down, the texture has a runny consistency with a mild mushroomy aroma.

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