The fern on this cheese, with its natural scent, blends naturally with that of the rind. Soft to the touch, the paste of Fougerus can remind one of Brie de Meaux. Its fruity taste and creamy paste generally appeal to a large number of people.
For the production, the milk is collected every day from about twenty producers in the Brie de Meaux and Brie de Melun appellation area. After a period of pre-ripening, the milk is brought to a temperature of 30 to 35°C and then renneted. It is then dry-salted and placed in a warm, ventilated room, where it is inoculated with Penicillium candidum. Nutritional information per 100 g / 100 ml
Energy 1100 kj (263 kcal) Fat 20 g of which Saturated fatty acids 12 g Carbohydrates 3.8 g of which Sugars 2.5 g Protein 1.5 g Salt 1 g Sodium 0.4
