Feuille de Dreux

Feuille de Dreux cheese: An introduction 

Feuille de Dreux cheese is a cow’s milk cheese which is particularly creamy and soft, with a bloomy rind, produced in the Eure-et-Loir area. This cheese originates from the beginning of the 20th Century, and was produced by the farms of Drouaises and Bauceronnes, it was appreciated by the farmers of the area as a snack whilst they worked in the fields.

It takes its name from the fact that two chesnut tree leaves are placed on the cheese. This technique stops the cheeses from sticking together. The dried leaves turn red or black with time, and give a character to the cheese. It has a diameter of 16 to 18cm and a thickness of 2 to 3cm, with a weight of 300 to 500g. When mature, the pate of the Feuille de Dreux is particularly unctuous and runny.

Appearance of the Feuille de Dreux cheese: grey/blue rind marked with red pigments, leaves are well-stuck, the pate is yellowy grey
Odour of the Feuille de Dreux cheese: strong smell but not of ammonia
Texture of the Feuille de Dreux cheese: soft
Taste of the Feuille de Dreux cheese: very fruity flavour.

Fabrication of the Feuille de Dreux cheese

The fabrication of the cheese has stayed artisan, the milk is curdled using a little rennet, and left to curdle for a long time. Then the cheese is put into the moulds using a ladle. The cheeses are then drained and salted using dry salt. They are then stocked for 3 weeks, and are turned every two days.