Brie de Meaux

Brie 01

Brie de Meaux
Country of origin	France
Region	Île-de-France
Town	Meaux
Source of milk	Cow
Pasteurised	No
Texture	Soft
Aging time	8-10 weeks
Certification	AOC 1980
Named after
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Brie de Meaux is a soft cheese made from cow's milk. It is named after the town of Meaux in the Île-de-France region of France. This cheese has been granted the Appellation d'Origine Contrôlée (AOC) status since 1980, which ensures that it is produced in a specific region and follows traditional methods.

History

Brie de Meaux has a long history dating back to the time of Charlemagne, who is said to have tasted and enjoyed this cheese. It was also a favorite at the Congress of Vienna in 1815, where it was declared the "King of Cheeses."

Production

The production of Brie de Meaux involves several steps. The milk is first heated and then curdled using rennet. The curds are cut and placed into molds, where they are drained of whey. The cheese is then salted and aged for 8-10 weeks. During the aging process, the cheese develops a white, bloomy rind and a soft, creamy interior.

Characteristics

Brie de Meaux has a pale yellow interior with a soft, creamy texture. The rind is white and bloomy, formed by the mold Penicillium candidum. The flavor is rich and buttery with earthy and nutty undertones. The cheese has a strong aroma, which becomes more pronounced as it ages.

Serving

Brie de Meaux is typically served at room temperature to allow its full flavor to develop. It can be enjoyed on its own, with bread, or as part of a cheese platter. It pairs well with fruits, nuts, and a variety of wines, particularly Champagne, Bordeaux, and Burgundy.

Related Pages

• Cheese
• French cuisine
• Appellation d'Origine Contrôlée
• Île-de-France
• Meaux

See Also

• Brie
• Camembert
• Roquefort
• Cheddar cheese