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Cow's milk:
Aisy Cendré
Beaufort
Bleu d'Auvergne
Boursin
Brie de Meaux
Camembert
Cantal
Chaource
Comté
Coulommiers
Epoisses
Fourme d'Ambert
Langres
Livarot
Munster
Pont l'Eveque
Reblochon
Saint Marcellin
Saint Nectaire
Tomme de Savoie

Goat's milk:
Brocciu
Banon

Chabichou du Poitou
Chevre

Crottin de Chavignol
Valencay

Ewe's milk:
Brocciu
Ossau-Iraty
Roquefort

 

Other sites:
French Wine Guide
Cuisine-France

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cheese france french cheese guide

Brie de Meaux

brie cheese  
Region Milk Type

Ile de France

Cow

Uncooked, unpressed, soft

Fat Grade Affinage
45% AOC 4 to 8 weeks

 

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About Brie: The production area of Brie de Meaux lays about 50 km (31 miles) east of Paris. Brie de Meaux is an ancient cheese. The oldest evidence is found in the chronicles of Charlemagne. The Emperor tasted the cheese in the small city of Brie in the year 774. During the French Revolution, Louis XVI last wish was supposedly for a final taste of Brie.

In 1814, the Prince de Talleyrand organized a European tournament during the Congress of Vienna. Brie de Meaux was awarded the first prize and declared "Le Roi des Fromages" ( The King of Cheeses). Of the many types, Brie de Meaux is probably the finest, and most widely the best known.

Brie making: About 25 liters (6.60 gallons) of pasteurized cow's milk are needed to make one Brie de Meaux cheese. According to tradition, the cheese is cast manually with the help of a "pelle à brie" (perforated ladle/shovel). The cheese is then salted, exclusively with dry salt.

Tasting Brie: Brie de Meaux has the sweetness one would expect from a top world's cheese. Brie de Meaux delivers a very soft combination of hazelnut and fruit aromas.

Tasting advice: Brie is a perfect match with Champagne.

Brie and wine: Enjoy Brie with Champagne! A red Bordeaux or Bourgogne (Burgundy) is also an excellent choice (French Wine Guide)

More French Cheeses: Camembert, Coulommiers

 

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French Cheeses

 

Assortment of four French cheeses: Epoisses, Chèvre, Chaource and Gruyère de Comté.

 

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