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Characteristics of Brie de Meaux AOP from the Brie cheese factory

Brie de Meaux is an AOP cheese made from raw cow's milk with 26% fat content in the finished product. It belongs to the family of soft cheeses with bloomy rinds. Its white and straw-yellow rind remains soft and adds a pleasant texture in the mouth when tasted. Its straw-yellow paste reveals a taste of hazelnut and terroir, with a slight fermentation odor. Its taste is proportional to its aging and develops character over time.

What to pair with Brie de Meaux AOP?

The ideal tasting period ranges from September to April, but this cheese can be enjoyed throughout the year. While Brie de Meaux is delicious when eaten cold, it also pairs well with potatoes in hot dishes.

• Brie de Meaux AOP can be paired with many different wines, and even champagne...

• For white wine, for example, one might choose a Petit Chablis Blanc or a white wine from Savoie.

• As for red wines, a wine with some structure is preferred: a red Burgundy with soft tannins will bring out all the flavors of this cheese from the Brie cheese factory.

The history of Brie de Meaux

Brie de Meaux is said to originate from the Notre-Dame-de-Jouarre abbey. This cheese was crowned the "king of cheeses" by Talleyrand during the Congress of Vienna, whose closing banquet took place on June 9, 1815. Talleyrand claimed that no cheese was superior to Brie. Metternich, annoyed that his "Bleu de Bavière" was not recognized as the best, decided to organize a tasting of the fifty-two regional cheeses represented by the participants of the different countries present for the final banquet of the Congress. At the end of the tasting, Prince Metternich himself proclaimed Brie as the "Prince of cheeses and first of desserts."

Originally produced only in the Meaux region, from 1953, this territory expanded eastward to the Meuse. It obtained the Appellation d'Origine Contrôlée on August 18, 1980.