Artisan cheese of the month: Brie de Melun

Stronger and creamier in flavour than Brie de Meaux

Published Wednesday 21 March 2018 - 15:00 Modified Wednesday 21 March 2018 - 15:00

Although specific histories of certain cheeses are often inaccurate, Brie de Melun is widely acknowledged as the original Brie that was developed in the Ile-de-France region of northern France.

A soft cheese made in rounds with an average weight of 1.5kg and a diameter of 27cm, it is made from raw cow’s milk in the Melun plain in Seine-et-Marne.

Its ideal consumption period is from April to September after a 10-week maturing process.

The cheese has a fluffy rind and also comes in even stronger “Vieux-Brie” and “Brie Noir” forms.

To buy artisan versions of the cheese, in half or quarter-rounds, visit the Fromagerie du Dolloir in Chézy-sur-Marne.

mag food and drink cheese artisans

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