Brie de Nangis

1. History

Brie de Nangis is a traditional cheese from the French Brie region, particularly tied to the commune of Nangis in Seine-et-Marne department. Produced since the Middle Ages in local farms for local consumption, its commercial production was abandoned before being revived by Fromagerie Rouzaire in Tournan-en-Brie. Though unprotected, it preserves the artisanal methods of the Brie area.

2. Physical characteristics

This cow's raw milk cheese has a flat cylindrical shape, 22 cm in diameter, 3 cm thick, weighing about 1 kg. Its thin crust is beige to white, covered with a uniform flowery down and yellow, red, or brown patches. The paste is pale yellow, creamy, supple, lumpy, and sometimes runny.

3. Taste profile

It has a mushroom aroma on the nose. In the mouth, it delivers a mild, balanced milk flavor without bitterness, with subtle undergrowth notes; it is slightly stronger than Brie de Meaux. With extended aging, it develops more character and intense flavors.

4. Production zone and period

Produced in Seine-et-Marne, around Nangis and Tournan-en-Brie by Fromagerie Rouzaire, using milk from cows fed cereals, hay, and local grasses. Made manually with 4-6 days drying followed by 4-5 weeks cave aging. It is produced year-round.

5. Certification

The "Brie de Nangis" name is unprotected, unlike Brie de Meaux and Brie de Melun with AOP since 1992. This allows commercial use without strict geographic limits. Production still follows Brie artisanal traditions.