Brie de Meaux

1. History

Brie de Meaux traces back to the 8th century, first made by monks at Rueil-en-Brie abbey in Seine-et-Marne. Tasted by Charlemagne in 774, who called it "one of the most delicious dishes," it was favored by kings like Philippe Auguste and Henri IV. Crowned "King of Cheeses" by Talleyrand at the 1815 Congress of Vienna, it features in works by Rabelais and La Fontaine.

2. Physical characteristics

Brie de Meaux is a large mold cheese, 35 cm in diameter and 3 cm thick, made from 25 liters of raw cow's milk. Its soft paste with bloomy rind develops a creamy texture that flows at perfect ripeness. Produced under strict AOP guidelines, it ensures traditional authenticity.

3. Taste profile

Brie de Meaux delivers a delicate, refined flavor with hazelnut and mushroom notes typical of bloomy rind cheeses. Its creamy, melting texture intensifies during aging. Best enjoyed at heart-ripened stage, it balances milky sweetness with subtle fruity undertones.

4. Production zone and period

Exclusively produced in a defined Île-de-France area, mainly Seine-et-Marne around Meaux, AOP rules require local raw cow's milk and on-site manufacturing. Production is seasonal, peaking with spring and summer pasture-fed milk. Aging may continue in Paris with traditional affineurs, but origins remain in Brie.

5. Certification

Granted AOC status in 1980 and AOP in 2009, this protects its craftsmanship and terroir. The EU certification mandates raw local cow's milk and artisanal methods. Frequently awarded, like the 2017 Excellence Prize, it represents Île-de-France's gastronomic heritage.