Fougerus is a soft, buttery brie like cheese that’s creamy, sweet and salty. It’s wrapped in a fern leaf from the Loire Valley, which adds hints of mushroom and earth to the velvet creaminess of this rather wonderful cheese.
Like all bries, Fougerus is best eaten when it’s running all over the cheeseboard and you can lick it off your fingers. The name Fougerus comes from the French ‘Fougere’ for fern, which was first placed on the cheese to hide a blemish as the cheese matured. But the resulting cheese was so good, ferns were used to add flavour from then on. Today Fougerus is very popular in France, but we’ve managed to sneak some away for you to try.