A wide soft cheese with a bloomy white rind, sold in wedges cut from a wheel almost 40 cm across. It was reputedly named king of cheeses at the Congress of Vienna in 1815, received its appellation in 1980, and must be made from raw milk.
The appellation requires raw milk and a hand-ladled curd, and ripening a soft raw-milk cheese needs a cellar held at a controlled temperature and humidity for weeks — the reason the cheese is banned from sale in some countries.
What goes into it
- raw cow’s milk
- rennet
- Penicillium camemberti
- salt
How it is made
Raw milk is set very gently with rennet, and the curd is lifted whole with a wide perforated shovel — the pelle à brie — into moulds, without cutting or pressing, which is what gives the paste its texture. It drains under its own weight, is salted and sprayed with Penicillium camemberti, then ripens for weeks in a cool humid cellar while the mould works inward from the rind.
How long it takes: four to eight weeks of ripening
How it is eaten
At room temperature with baguette, or baked whole; never cold from the fridge.
History
Reputedly named king of cheeses at the Congress of Vienna in 1815; it received its appellation in 1980 and must use raw milk.
Frequently asked questions
What is Brie de Meaux?
Brie de Meaux is a cheese & dairy from France: wide soft cheese with white rind, sold in wedges from the wheel. Reputedly named king of cheeses at the Congress of Vienna in 1815; it received its appellation in 1980 and must use raw milk.
How is Brie de Meaux made?
Raw milk is set very gently with rennet, and the curd is lifted whole with a wide perforated shovel — the pelle à brie — into moulds, without cutting or pressing, which is what gives the paste its texture. It drains under its own weight, is salted and sprayed with Penicillium camemberti, then ripens for weeks in a cool humid cellar while the mould works inward from the rind. It takes four to eight weeks of ripening.
Can I make Brie de Meaux at home?
No, and the atlas gives no method for it. The appellation requires raw milk and a hand-ladled curd, and ripening a soft raw-milk cheese needs a cellar held at a controlled temperature and humidity for weeks — the reason the cheese is banned from sale in some countries.
What goes into Brie de Meaux?
Raw cow’s milk, rennet, penicillium camemberti, salt.
How is Brie de Meaux eaten?
At room temperature with baguette, or baked whole; never cold from the fridge.
