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Origins:
This very old cheese was already
being served at Charlemagne's court as he discovered it in 774 when he
stopped at the Rueil en Brie Priory.
Naturally, in the main, Brie cheese comes from the Ile de France
region, but we are fortunate that the North West part of the Loiret
falls within the Brie Appellation Contrôlée area. In fact, there is a
dairy at Courtenay and “Logis de France” restauranteurs are pleased to
offer you this refined and delicate product.
Characteristics :
Milk: cow
Interior: soft
Crust: flowerly
Maturing :
Brie from Meaux: dry conditions for 4 weeks at 85% relative
humidity.
Brie from Melun: in a damp cellar for 8
to 9 weeks at 90% relatiive humidity.
Shape:
Brie from Meaux: Round of 28 or 35 cm diameter for a
thickness of 2.5 cm. Its weight varies from 2.2 to 2.5 kg depending on
the mould size.
Brie from Melun: Round of 24 cm diameter
for a thickness of 4 to 5 cm. Its weight is about 1.5 kg.
Flavour:
Brie from Meaux : mild, flavour of the soil, a refined and
delicate flavour.
Brie from Melun : delicate cheese with character and a tangy
flavour.
Best season
for eating:
From end of June to end of February.
Recommended wines:
Vosnes-Romanée, Chambolle-Musigny, Volnay |
;)
