Soft Cheese

Cheeses such as Camembert. Generally, they ripened from their rinds leading to a breakdown of the interior, giving a sumptuous, creamy consistency.
389 - Brie De Meaux Whole

Brie De Meaux Whole

The finest of all bries from the region where brie originated. Full, rich flavour with a fruity yet mildly tangy taste

Brie de Meaux has been well-known since the Middle Ages and has a very distinguished past, in which it has been appreciated by writers and royalty alike. Charlemagne enjoyed the cheese; Phillippe Auguste gave it as New Year's presents to the ladies at court; Henri IV and Queen Margot feasted on it at amorous parties and Louis XVI asked for some after his arrest at Varennes.

In 1815 during the Congress of Vienna where 30 European diplomats were assembled for the task of reorganising Europe after the defeat of Napoleon, there was a banquet for the plenipotentiary where each person was served their favourite cheese. As an idea to relieve the boredom of the negotiations, a competition was declared to select the best of all the cheese available. Talleyrand suggested his favourite, the Brie de Meaux, made by a farmer named Baulny from Villeroy, and it was subsequently named "Roi des Fromages", or "King of Cheeses".

Over the centuries, the cheese has been widely imitated by both farmers in neighbouring regions and by factories producing pasteurised versions which were a poor imitation of the original. For this reason, in 1980, Brie de Meaux was given a status of Protected Designation of Origin (PDO) to preserve the original region and traditional methods of production.

It takes 25 litres of whole milk to produce one brie of approximately 2.5kg. After separating the curds from the whey, the curds are put in a mould where they drain for three days before being placed on racks and sprinkled with penicillin mould and salt. The whole maturation process takes at least one month, often nearer two, when the ripe Brie’s have a rind covered with white mould that is speckled with reddish pigments.

The texture should be even and lightly creamy, supple and smooth without being runny. It should have a pronounced and appealing fruity flavour with a suggestion of nuts and an earthy perfume.

Not for export  Unpasteurised PLU: 389
£80.00
per cheese

Key Facts

  • Country Made In France
  • Type of Milk Cow
  • Pasteurisation Unpasteurised
  • Vegetarian No
  • Region Ile de France
  • Organic No
  • Flavour Earthy and fruity
  • Accreditation PDO
  • Weight 3 Kg

Store & Serve

Individual cheeses will carry their own Best Before/Use By Date, we endeavour to give a minimum of 7 days from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkBourgogne

Nutrition

  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk
  • Nutritional Information
  • Typical Valuesper 100g
  • Energy kJ1187 kJ
  • Energy kcal288 kcal
  • Fat20 g
  •      of which saturates 14.78 g
  • Carbohydrates2.6 g
  •      of which sugars 0.2 g
  • Protein20.4 g
  • Salt1.42 g

  • Name & address of food supplierDonge, 6 Chemin de la Grande Haie, 55500 Cousances-lès-Triconville, France

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

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