This artisanal cheese belonging to the Brie group is slightly larger than a Coulommiers. Originally it was made on a farm for family consumption with the fern leaf serving as decoration and flavouring. It was commercially produced for the first time at the beginnnig of the XX century. The scent of the fern blends with the smell of the mould. The pâte is supple and sweet and has a salty taste.
Bourgogne, Bordeaux, Côtes-du-Rhône