Brie de Meaux
Brie de Meaux
Description
Brie de Meaux, one of France's most celebrated cheeses, bears the name of the Brie region in Île-de-France. With its AOC (Appellation d'Origine Contrôlée) status, authentic Brie de Meaux must come from this specific region, where both traditional methods and terroir contribute to its distinctive character. Found throughout France, it's a cornerstone of the country's rich cheese heritage.
Dietary Information
Milk
Vegetarian
This dish is not vegan
This dish is gluten-free
Serving information
Serving style
Traditionally presented on wooden boards as part of a cheese course ('plateau de fromages'), allowing diners to cut their own portions. Always served at room temperature, often accompanied by bread and minimal garnishes. In casual settings, may be part of a cheese board with other varieties.
Quick facts
Cheese shops typically operate 9 AM - 7 PM Tuesday-Saturday, with some closing midday (1 PM - 3 PM). Morning markets usually run 8 AM - 1 PM, while some covered markets have longer hours.
Safety Tips
What to Look For
-
Proper AOC/AOP certification
Authentic Brie de Meaux carries the Appellation d'Origine Protégée label, ensuring it adheres to traditional methods and quality standards.
-
Purchase from reputable cheese vendors with proper refrigeration
Specialty cheese shops ('fromageries') and legitimate market vendors with proper cold storage maintain the cheese at safe temperatures.
-
White, bloomy rind without extensive brown or dark spots
The rind should be predominantly white to ivory with perhaps slight reddish flecks. Extensive browning, black spots, or sliminess indicates improper aging or spoilage.
-
Mild ammonia smell that dissipates quickly
A slight ammonia scent is normal (especially as the cheese ripens) but should not be overwhelming or persistent when the cheese is aired out briefly.
-
Creaminess with structure
The cheese should be soft and yielding but maintain its shape when cut. Completely runny cheese may be overripe.
What to avoid
-
Brie with overwhelmingly strong ammonia odor
While some ammonia smell develops naturally as Brie ripens, an overwhelming or sharp ammonia odor indicates the cheese is overripe or improperly stored.
-
Discolored, cracked, or slimy rind
The rind should be relatively consistent in color. Extensive brown patches, black spots, sliminess, or unusual mold patterns suggest spoilage.
-
Pre-cut pieces with dried or darkened edges
Pre-cut Brie oxidizes quickly. Avoid pieces with hardened, discolored, or dry edges, as this indicates age or improper storage.
-
Cheese stored at room temperature for unknown periods
Although Brie should be served at room temperature, it should not be stored that way. Avoid vendors who display raw milk cheese unrefrigerated for extended periods.
-
Uniform texture throughout the entire cheese
Properly aged Brie should show progressive ripening from center to edge. Complete uniformity might indicate industrial production or improper aging.
Price information
Price range
Budget tips
- Purchase by weight (100-200g) rather than whole wheels to manage costs.
- Market vendors often offer slightly better prices than specialty shops.
- Some shops reduce prices on perfectly good cheese approaching its prime ripeness.
- Consider buying directly from producers at farmer's markets ('marchés fermiers').
Value indicators
- AOC/AOP certification guarantees authentic traditional production.
- Knowledgeable vendor who can discuss aging and source.
- Cheese that's been properly aged 6-8 weeks.
- Rind should be intact and predominantly white.
- Slight give when pressed but not completely soft.
Where to Find This Dish
Specialty Cheese Shops ('Fromageries')
Dedicated cheese shops offer the best selection and expertise, with cheeses at various stages of ripeness.
Laurent Dubois, Androuet, Barthélemy
Morning, Afternoon
Traditional Markets ('Marchés')
Covered and open-air markets have specialist cheese vendors with quality selections.
Marché d'Aligre, Marché Bastille, Marché Saxe-Breteuil
Morning (8 AM - 1 PM)
Department Stores Food Halls
Upscale department stores have gourmet food sections with quality cheese counters.
La Grande Épicerie (Le Bon Marché), Galeries Lafayette Gourmet
Afternoon, Evening
Vendor Tips
- Discuss your preferences regarding ripeness with the vendor, who can select appropriately.
- Ask when the cheese arrived and how long the vendor recommends aging it.
- Request the vendor show you the AOC label if not visible.
- If buying for later, mention when you plan to serve it so the vendor can select appropriate ripeness.
How to Order
Regional Variations
-
Young Brie de Meaux
(Brie de Meaux Jeune)
Less mature (4-6 weeks), with a firmer texture, milder flavor, and sometimes slightly chalky center.
-
Mature Brie de Meaux
(Brie de Meaux Affiné)
Well-ripened (7-9 weeks), with a more supple texture, pronounced mushroom aroma, and fully developed complex flavor profile.
-
Brie de Melun
(Brie de Melun)
A close cousin with its own AOC, slightly smaller, with a stronger flavor and longer aging period. Often considered more rustic and intense than Brie de Meaux.
-
Brie Noir
(Brie Noir)
Aged for several months until hard and dark brown. A traditional farmhouse style with intense flavor, typically enjoyed by connoisseurs.
-
Truffle Brie
(Brie aux Truffes)
Brie layered with black truffle cream. While not traditional Brie de Meaux AOC, this luxurious variation is popular in upscale cheese shops.
Cultural context
History
Dating back to the 8th century, Brie de Meaux has a prestigious history, even being crowned 'the King of Cheeses' at the 1815 Congress of Vienna. Legend suggests it was a favorite of Emperor Charlemagne. Traditional production methods have been preserved through the AOC designation established in 1980, which strictly governs geography, raw milk use, and aging requirements (minimum 4 weeks). Each wheel is hand-ladled into molds and turned several times during aging.
Local significance
Brie de Meaux represents French gastronomic heritage and the tradition of terroir - the unique combination of geography, climate, and human know-how that creates distinctive regional specialties. It's considered one of the most representative French cheeses internationally.
Eating customs
- Always eaten at room temperature, never cold from refrigeration.
- The rind is considered edible and part of the complete flavor experience.
- Often paired with simple bread rather than crackers or complex accompaniments that might overwhelm its subtlety.
- Typically eaten in small portions as part of a diverse cheese selection rather than as a large serving.