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3KG Brie De Meaux Whole

The finest of all Bries - rich flavour with a fruity yet mildly tangy taste. Buy a whole 3KG artisan Brie to serve 30 people.

£86.00 per unit
Unpasteurised Traditional Rennet PDO Cow
PLU 389

Key Facts

  • CountryFrance
  • RegionIle de France
  • AccreditationPDO
  • FlavourEarthy and fruity
  • Type of MilkCow
  • PasteurisationUnpasteurised
  • Vegetarian RennetNo
  • OrganicNo
  • Weight3 Kg
  • Weight TypeMin

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
  • Energy kcal288
  • Fat20
  • Of which saturates14.78
  • Carbohydrates2.6
  • Of which sugars0.2
  • Protein20.4
  • Salt1.42
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

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.

Our Brie de Meaux has an even and lightly creamy texture; supple and smooth without being runny. Its appealingly fruity flavour has a suggestion of nuts and an earthy perfume. This whole Brie de Meaux is delivered fresh in its original wooden box and will be in date for at least 12 days from the date of delivery. A delicious party cheese to serve approximately 30 people. 

It takes 30 litres of whole, raw milk to produce one brie of approximately 3kg. The coagulation temperature must not exceed 37 degrees Celsius. After separating the curds from the whey, the curds are ladled into moulds by hand using a scoop-like too 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.

Over the centuries, the cheese has been widely imitated by both farmers in neighbouring regions and by factories producing pasteurised – neither of which lived up to the standards 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.

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