Soft Cheese

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

Brie De Meaux

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 amourous 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 Napolean, there was a banquet for the plenipotentary 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 nighbouring 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 penicillen mould and salt. The whole maturation process takes at least one month, often nearer two, when the ripe Bries have a rind covered with white mould that is speckled with reddish pigments.

The texture should be even and lightly creamy, not granular. and 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 France PLU: 570
£7.00
per 250g

Key Facts

  • Type of Milk Cow
  • Pasteurisation Unpasteurised
  • Country Product of France
  • Region Ile de France
  • Organic No
  • Flavour Earthy and fruity
  • No Export Not for export outside UK
  • Accreditation PDO
  • Weight 250g

Store & Serve

  • Recommended DrinkBougogne

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched

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