Brie de Meaux

Brie de Meaux, named after the small town of Meaux from the departement of Seine-et-Marne in the Parisian region, is one of France’s most beloved cheeses, and it has been for a while. In fact, Charlemagne enjoyed Brie on the daily while Napoleon Bonaparte would reportedly devour an entire wheel after every battle. In 1815, Brie came on top at the Congress of Vienna and was crowned “King of Cheeses” out of 60 renowned contenders. Its unique characteristics make it a truly beloved and sought-after cheese, with France exporting enormous quantities of this controlled and protected cheese.

On the outside, Brie is a large, white, circular cheese. The rind, supple and velvety in texture, is decorated with a pattern of slightly brown stripes that develop naturally during the 4-8 weeks of maturation during which Penicillium camemberti mold grows in symbiosis with the cheese. Brie’s signature resides on the inside, with Its heart being just as soft as creamy. When left to age, the cheese develops an ivory hue while its heart becomes increasingly runny. More refined than Epoisse but just as intense, Brie possesses a unique scent. Its rind emits a rich, earthy scent reminiscent of mushrooms, damp cellars, and fresh hay. Upon first taste, nutty and buttery notes harmoniously playing in your mouth. You will find that the music keeps playing until long after you’ve finished savouring.

A perfect tasting experience would consist of pairing Brie with a White Chardonnay. One step further would be to pair it with Champagne or cider, whose bubbles cut through the cheese’s creaminess beautifully. You can also take a look at this recipe of Pan Fried Brie with Peppered Honey and Olives.