Soft Cheese

Cheeses such as Camembert. Generally, they ripened from their rinds leading to a breakdown of the interior, giving a sumptuous, creamy consistency.
111 - Brie de Melun whole

Brie de Melun whole

Named after a historical market town, this Brie is slightly stronger and saltier than the larger Brie de Meaux

Brie de Melun is said to be the ancestor of all Brie's cousin to the more famous Brei de Meaux and is to be about 1000 years old. Brie de Melun originated in the region of northern France known as Seine-et-Marne where the coes graze graze in the Valleys of Seine et Marne and some departments of Aube and Yonne. Brie de Melun is named aftyer a historic Market Town.
Brie de Melun was granted an AOC protection in 1980 that requires that the cheese be manufactured under strict guidelines for supreme quality and in order to stop wide spread imitation like what has happened to Camembert and indeed the English West Country Cheddar. The cheese has to be made in tradition way to traditional recipe using unpasteurised milk ad traditional rennet. The milk used has to come from cows which have grazed in the Seine et Marne region and it has to be made in this region.
Therefore nowadays there are two 2 dairies which produce the cheese: Meaux St Faron and Fromagère de la Brie and just one farm: Juchy.

Bri de Melun is matured for 6-8 weeks in a cool cheese cellar. If the cheese is left to ripen for a longer period, then it matures to a Brie Noir a much stronger Brie with a darker and crumblier rind and can be described as being very aggressive in flavour, punchy and all most over the top, but this is how some of the French like it.
However Paxton & Whitfield choose Brie de Melun which are at the perfect ripeness which are stronger than a Brie de meaux but which hasn’t gone too far. Brie de Mlun is an aromatic Brie, with mushroomy and farm yard flavors and is stronger and saltier than a Brie de Meaux. Brie de Melun has a slightly musty and straw like aroma. Brie de Melun also differentiates in shape as it is smaller but also slightly domed. Its rine is different to a brie de Meuax as it is slightly wrinkled and darkly mottled.

Brie de Melun is used to prepare regional dishes like croûte au brie. Brie de Melun was a favourite of Robert le Pieux, King of France who lived in Melun.

A PDO cheese.

Not for export  Unpasteurised PLU: 111
per cheese

Key Facts

  • Country Made In France
  • Type of Milk Cow
  • Pasteurisation Unpasteurised
  • Vegetarian No
  • Region Ile de France
  • Organic No
  • Flavour Mushroom and salty
  • Accreditation PDO
  • Weight 2kg

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 DrinkChampagne


  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk
  • Nutritional Information
  • Typical Valuesper 100g
  • Energy kJ1157 kJ
  • Energy kcal279 kcal
  • Fat22.0 g
  •      of which saturates 22.0 g
  • Carbohydrates0.2 g
  •      of which sugars 0.2 g
  • Protein20. g
  • Salt2.03 g

  • Name & address of food supplierLA SOCIETE FROMAGERE DE MEAUX  SAINT FARON, ZI Rue de la Bauve 77100 Meaux

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

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