Brie de Meaux
Brie de Meaux. First enjoyed by Charlemagne who ordered two batches each year and then King Louis XVI who, it’s said, asked for one last taste before his arrest! In 1814, at the Congress of Vienna Metternich, it was proclaimed the best cheese in the world. Since then, it has built a following of fans around the world. This cheese comes from the Ile-de-France region.
Ingredients: Milk (Cow, Goat, Buffalo or Ewe’s Milk), Salt, Starter Culture, Rennet
For allergens, please see ingredients.
Brie de Meaux, named after the town of Meaux, is a French cheese produced in the region of Brie, located 50 kilometers to the east of Paris. Evidence in the chronicles of Charlemagne suggests the tasting of Brie by the Emperor in the year 774. It is also said that Louis XVI last wish was a tasting of Brie cheese. In 1814, the European Tournament at Congress of Vienna, awarded Brie de Meaux the “Le Roi des Fromages” (The King of Cheeses) for its unarguable flavour and texture.
Brie de Meaux, an AOC (Appellation d’Origine Controllee) cheese should be matured in the regions of Seine-et-Marne, Loiret, Aube, Marne, Haut-Marne, Meuse and Yonne. The difference between production and maturation places is a typical Brie tradition.
Each cheese is dry salted and allowed to mature or “Affinage” on reed mats, in cool, but not cold conditions, with the greatest care being taken to ensure that the fragile cheeses are brought up to peak condition. Granted AOC status in 1980, Brie de Meaux AOC can only come from a tightly defined area in the Ile-de-France near Paris, a region that has maintained its rural traditions and hand-crafted production
This is a raw, soft unpasteurised cheese made with milk form Montebeliarde cattle. It is covered with a bloomy rind, which is the result the cheese being inoculated with Penicillium Candidum mould. As the cheese ages, the rind develops red or brown patches. It is ripe when approximately half of the straw coloured pate is ripe and soft.
Brie de Meaux has a milky and rich taste underlined by sweet and buttery flavours of mushrooms or truffles and almonds.