From the family of Brie cheeses, this one is most closely related to a Coulommiers, although slightly larger and aged with a fern leaf. Its origins are artisian based having been made directly on farms for single-family consumption. The fern was used both for decoration and to impart a woodsy, earthy scent to the cheese. The cheese is now produced on a much larger scale. Thicker than a Brie de Nangis, it tends to ripen slowly, often with a section of the interior left firm. The flavor is sweet and milky, typical of Brie but with more depth. Forest scents come through delightfully.
- Milk Type: Cow
- Taste: The scent of the fern blends with the fragrance of the mold; the pate is sweet and has a salty taste.
- Consistency: Soft, supple
- Aging: About 4 weeks
- Rind: White mold rind, aged with a fern leaf
- Beverage Pairing: Bourgogne, Bordeau, Cotes du Rhone
- Region: France
- Ile-de-France
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