Brie de Meaux French Cheese. Soft velvety texture with a tender bloomy rind. Rich golden cheese with an earthy character contrasting with the texture of the crust. The ideal condition to enjoy this cheese is with the centre of it not too ripe but firm, with the edges of the cheese almost melting. Brie has a milk and rich taste underlined by sweet and buttery flavours of mushrooms or truffles and almonds. The cheese pairs perfectly with Champagne, a red Bordeaux or Bourgogne (Burgundy).
Brie de Meaux, named after the town of Meaux, is a French cheese produced in the region of Brie, located 50 kilometers to the east of Paris. Evidence in the chronicles of Charlemagne suggests the tasting of Brie by the Emperor in the year 774. Louis XVI last wish was a tasting of Brie cheese. In 1814, the European Tournament at Congress of Vienna, awarded the cheese the “Le Roi des Fromages”. Translating as The King of Cheeses it has an unarguable flavour and texture.
Brie de Meaux, an AOC cheese should be matured in the regions of Seine-et-Marne, Loiret, Aube, Marne, Haut-Marne, Meuse and Yonne. Above all, the difference between production and maturation places is a typical Brie tradition.
This is a raw, soft unpasteurised cow’s milk cheese covered with a bloomy rind, a result of inoculation with molds. Therefore, as the cheese ages, the rind develops red or brown patches. When nearly half of the straw coloured pate is ripe and soft, it indicates Brie de Meaux is ready for consumption.