About Brie de Nangis
Brie de Nangis is a buttery soft cheese that originates from Nangis in the Ile-de-France region. It is a traditional cheese that almost disappeared from production but has seen a revival in the past few decades.
Brie is a word that is thrown around a lot with soft cheeses. However, only cheeses that are made around the Seine-et-Marne and Yonne regions can be called Brie. Furthermore, that region in the Northeast of France was historically known as Brie.
How Brie de Nangis is made
Unlike Camembert, Brie is made in larger wheels (up to 35cm in diameter) and they are usually quite thin.
Local artisans make this particular Brie using pasteurised cow’s milk and mature the wheels for 6 weeks. The end result is a creamy cheese with a slightly chalky centre that becomes runny with age.
Overall, it has a rich savoury pâte with a gentle tang near the rind. Its egg custard texture has subtle mushroom notes that are reminiscent of forest floor and steamed cauliflower.
Serving guide
Leave at room temperature for at least one hour then spread on a crusty baguette with a tart paste. Wash it all down with a glass of Sauvignon Blanc.
