Flavors of Paris and the Ile-de-France

Suggestion of the wine waiter
A smooth full-bodied red Côte-du-Rhône, Bougueil Brouilly, Saint-Emilion, Pinot noir d'Alsace

AOC 1980 (protected designation of origin)

Originally made in Meaux, in the Brie region, this cheese is good any time of year, though the best cheeses are those from the fall and winter. Cheese from the "land of Brie" has been known since the days of Charlemagne, appreciated by kings and nobles as well as the common folk. In 1793, the revolutionary Lavallée noted that "Brie cheese, loved both by rich and poor, preached equality before we ever thought it possible."

Surprisingly, more than 60% of Brie de Meaux production takes place in the southwest part of the Meuse département. As early as the 18th century, producers from the southern Meuse were making flat round "Brie-style" cheeses. In the 19th century, the expansion of grain-growing reduced the amount of cheese produced in the Brie geographical region, so that Parisian Brie distributors began buying cheese from Meuse, leading to a "qualité France" label being applied to brie from Meuse. In 1980, with the granting of an AOC (protected designation of origin), southwestern Meuse was officially included in the zone. Brie and Meuse both have the conditions necessary for producing excellent brie: high-quality grazing land, favorable climatic conditions and chalky or argillo-calcareous soils.

Product

Cow’s milk cheese

Nutritional content

45% fat

Production

Brie de Meaux is a soft, raw cow’s milk cheese generally made from July to March. During the course of the milk’s transformation, it’s the molding step that is most important: it is done by hand, by filling the 20 cm (8") molds with successive thin layers, using a "Brie shovel." After draining on reed mats for about 18 hours and being salted with dry salt, the cheese is transferred to ripening cellars for a number of weeks. There the rounds are carefully attended to and turned by hand. The minimum ripening time is 4 weeks, but it is between 7 and 9 weeks after production that Brie de Meaux reaches its full maturity.

Curd

Soft and unctuous, very pale yellow when the cheese is ripe, with a fine nutty flavor.

Rind

Called "bloomy" because it is covered with a fine white mold, flecked with orange.

Appearance

An even disc, about 2.5 cm (1") thick, traditionally sold unwrapped on a straw mat.

Flavor

Refined, milky, slightly nutty

Nutritional values per 100 g

• Calcium: 150 to 575 mg
• Calories: 260 to 350
• Carbohydrates: 0
• Lipids: 20-26 g
• Fat: 45% or more
• Protein: 20-21 g

Buying

Refuse a grayish, overly red or uneven rind, or any cheese with a curd that detaches from the rind. Smell and refuse any cheese that has a scent of ammonia.

Storing

Brie de Meaux keeps very well in the lower part of the refrigerator, wrapped separately. Simply take it out 45 minutes before serving so that the room temperature restores all its flavor and refinement.

Cooking

• Used in numerous regional recipes
• because of its mild flavor and creamy texture, brie can be melted in a little cream to serve as a sauce for vegetables or poultry
• it loves asparagus – serve a cream of green asparagus soup garnished with a slice of brie topped with an asparagus tip – pretty and delicious!
• in "galettes" flavored with cayenne and cumin