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Foire aux vins 2026: France’s supermarket wine sales begin this month
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Recipe: courgette gratin with fresh herbs and goat’s cheese
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British cider maker in southern France wins international prizes
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Artisan cheese of the month: Brie de Melun
Stronger and creamier in flavour than Brie de Meaux
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.
