Artisan cheese: Brie de Meaux

A popular cheese for serving at long-lasting, extravagant meals, including Christmas and New Year fêtes gourmandes, Brie de Meaux was declared the “king of cheeses” in 1815 by politician Talleyrand, at a 30 nation congress in Vienna.

Exclusively made with raw cow’s milk, its sumptuous butteryness has subtle notes of hazelnut and fresh mushrooms. But for the ultimate in luxuriant fromage serving, splash out on a truffled Brie.

Despite being named after the Seine-et-Marne town, little production takes place there. 25 litres of milk go into making one 3kg round.