Brie de Meaux- the best cheese
June 12, 2008
History: Brie de Meaux is an ancient cheese and was mentioned in the chronicles of Charlemagne. It is written that Brie de Meaux was tasted by the Emperor in the city of Brie in the year 774.It is also said that Louis XVI’s last and dying wish was to have a final taste of Brie.
Popularity and awards: Brie de Meaux is one of the most popular and liked cheeses in the France. In a European tournament organized in Vienna, Brie de Meaux was awarded the first prize and declared The King of Cheeses by the Prince de Talleyrand. Ever since its popularity has been increasing and now it is regarded as one of the best cheeses in the world. Brie de Meaux of France also won a gold medal 2000 and 2001from the Brie National Contest.
Making: Brie de Meaux is made from pasteurized cow’s milk. It takes 25 litres of pasteurized cow’s milk to make one round of Brie de Meaux which is about 14-inches across and weighs about 5 pounds. It is made by heating milk to just 37 degrees Celsius. After putting it in a mould, it is salted with dry salt to remove the sweetness given by milk. The cheese matures for four weeks in a cool cellar where a white mold is formed around it and the creamy part takes a light straw hue. Its manufacture is a very delicate process requiring the exact temperatures that’s why farmers usually don’t invest in manufacturing Brie de Meaux. Only few producers of this great cheese are left in France.
Serving: Brie de Meaux gives off aroma of fruits and hazelnuts. Brie de Meaux is served at room temperature and tastes best with a red Bordeaux, Burgundy and Champagne.
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