Brie de Meaux is the original Brie from Ile-de-France
A real Brie
Brie de Meaux is a traditional soft cheese that is made in the Ile-de-France region of France. It is one of only two Bries to have been granted an AOP stamp. The other one is Brie de Melun.
Brie, the region
The AOP (protected designation of origin) dictates that it has to be made with raw cow’s milk within specified regions of Seine-et-Marne, Loiret, Aube, Marne, Haut-Marne, Meuse, and Yonne. Furthermore, that part of Northeastern France was historically known as Brie.
This cheese has traditionally been made in the region for more than 400 years. However, it only rose to prominence in the late 19th century thanks to the French statesman, Talleyrand, who introduced it at a diplomat’s dinner. It was also favoured by historical figures such as Henry IV and Charlemagne.
Making Brie de Meaux
Unlike other soft white mould cheeses like Camembert, Brie is made in larger wheels (up to 35 cm/14 inches in diameter) and they are usually quite thin (3 cm/1 inch).
The large flat shape also means that the surface moisture evaporates quite rapidly. As such, the wheels can be allowed to drain under their own weight and do not need to be pressed. Maturation takes up to 10 weeks at which point they have a white bloomy rind that is imparted by the Penicillium candidum mould.
What Brie de Meaux tastes like
Furthermore, the cheese ripens from the surface towards the centre. As such, the best time to enjoy a Brie is when at least half the thickness is soft and creamy and the centre is still a bit firm and chalky.
By this point, the pâte has developed a distinct straw colour and is smooth and velvety at room temperature. On the palate, it is sweet and buttery with tantalising notes of mushrooms and almonds.
When to serve Brie
Traditionally, the French have an entire course dedicated to cheese at a meal, usually before dessert. However, Brie de Meaux can also be served as an appetizer.
Before serving the cheese, it is imperative that you take it out of the fridge and allow it to get to room temperature. This will typically take 30 minutes to 1 hour. This process liberates the more subtle aromas and flavours and also allows the texture to ooze.
How to present Brie de Meaux
Moreover, it can be served at the table as an entire wheel or a wedge. If serving a wheel, be sure to give your guests a guide for the serving size by cutting a couple of slices off.
Once again, etiquette is very important here. Don’t cut off the tip of the cheese, which is often the most flavourful part. Instead, cut along the side of the wedge. This will ensure everyone get to try each part of the cheese.
How to enjoy Brie like the French
This wonderful soft cheese has so much depth of flavour that it can actually be served on its own. The rind is edible and is actually packed with flavour. So, don’t leave it behind!
What should I drink with Brie de Meaux?
Looking for some boozy inspiration? It is absolutely critical not to serve red wine with Brie. The tannins in the wine and the salt in Brie do NOT mix well.
Instead, go for a fresh white wine like Chardonnay or a fruity Chinon. Want something a bit more left-field? Try a Blonde Ale.
Thank you for reading
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