Brie-de-Meaux’s close cousin, Brie de Melun, is stronger, more dense and more salted than the first. Its wheel is also smaller and thicker, its thin rind discloses reddish spots and lines.
Milk ferments for 20 hours, and then remains in a basin for 16 hours, before it is curdled, cut and finally moulded. Once they are removed from the mould, cheeses remain in salting room for 2 days. Ripening lasts for between one and two months, in cool cellars.
Pairing cheese and wine
A strong dry white wine, such as Savigny-Les-Baunes or Arbois, will perfectly pair this cheese.
Our Brie de Melun
Meaux-Saint-Faron’s dairy carries on the old cheesemaking tradition in the Abbaye Saint-Faron. Around the years 670, Saint-Faron became Meaux’s bishop and welcomed Saint-Fiacre, son from a noble Irish family, who started producing cheese for the poor. This beautiful story goes on nowadays, and Meaux’s dairy has been working since 1998 with about 20 milk producers from the area in order to make most of the well known cheeses from Paris region (Brie de Melun, Brie de Meaux, Coulommiers…).
Did you know that ?
The cheese with an appetising smell that was held in the beak of the crow in la Fontaine’s fable would be a Brie de Melun, not a Camembert, as often said (Camembert didn’t exist at the time of the fable). Being over 1.000 years now, Brie de Melun corresponds to the size of the cheese that appeared on prints of the time.
Commercial name :
Brie de Melun
Raw Cow Milk Cheese
Bloomy rind soft cheese
Fat content :
Raw cow milk, rennet, ferments, salt
Local cheesemaker / refiner
Fromagerie de Meaux Saint-Faron