Made from unpasteurized cow's milk, this cheese is native to France where it is traditionally produced as an artisan farmhouse cheese and often referred to as Le Fougerus or Le Fougéru. It is also made with pasteurized milk to be sold in the U.S. Considered to be a Brie type of cheese, Fourgerus is typically cured and aged for 30 to 60 days, made into wheels of 1 to 2 pounds in weight, and covered with a white penicillin mold rind. Beneath the rind the cheese paste is white, soft in texture and slightly sweet tasting with a somewhat salty overtone. This variety of cheese will often have a fern leaf placed over the top of the outside rind as a decoration and flavoring to denote the variety of cheese as Le Fougéru or in French, "fougére" the term for "fern". As a very close relative of the Coulommiers variety of cheese, Fougerus Cheese is produced in the same region of northern France, providing a similar appearance and flavor. Coulommiers is formed into wheels that are small, medium or large in size that range from less than a pound to slightly more. Best if served at room temperature, both Fougerus and Coulommiers are enjoyable cheeses to serve with bread and fruit or raisin bread or similar.
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