Cheese of the Week: Brie de Meaux

On last weekend's day trip to Provins, we found ourselves in the heart of Brie country! Along the way to our medieval town we saw a few signs for homemade Brie cheese dairies. That was our first clue that this was Brie region. At lunch in Provins, the house specialty salad was a delicious combination of lettuce, croutons and "lardons" (French bacon) and two thin, creamy strips of Brie cheese laid right across the top. It may not sound like much, but I can say honestly that while most of us have eaten Brie cheese, the fresh, locally made version was really outstanding.

Brie de Meaux is a mild, yellow cheese. It is soft and creamy and easily spreadable. The aftertaste is slightly tangy and the rind has a distinct moldy, mushroomy flavor.

http://www.theaffineur.com/mature/pages/Briedemeaux.htm

Brie de Meaux originated in the Middle Ages in the Ile-de-France region, which is actually where we live! Using 6 1/2 gallons of unpasturized whole or part-skimmed milk to make one large wheel, it is then sold in smaller wedges. Brie cheese should always be served room temperature and is delicious with a glass of Champagne (which is the next region over from Ile-de-France!)


Brie de Meaux has been in production in France since the 8th centuries. French legend holds that a taste of Brie cheese was King Louis XVI's last request before his execution in 1793.

Cheese Etiquette

When cutting a slice of cheese from a wedge, always start at the rind and cut down the entire length of the wedge, ending at the tip. Never slice off the tip or cut horizontally across the cheese! Also, eat the rind. Only on very hard cheeses is it truly acceptable to leave the rind behind on your plate. A French friend recently told us that her father eats the rind on all cheeses, no matter how firm!

http://www.dadamo.com/typebase4/depictor5.pl?75