Brie de Meaux AOP

The Cheese

Your cheese is a ripe brie, creamy throughout the cheese with little or no crumbly centre.

BodySoft and creamy, elastic
TastesPredominantly savoury with notable saltiness and light, sweet cream.  Acidic when under ripe.  The rind maybe be bitter.
Dairy flavoursSavoury cream, butter
Other flavoursEarthiness: woodland earthiness, wet leaves and living wood
Mushrooms: initially button mushrooms when young, maturing to woodland or Portobello mushrooms
Cabbage or vegetal notes may be present

More about the Cheese

Brie is one of the most iconic French cheeses, with origins in the Île-de-France region east of Paris. It takes its name from the town of Brie. There are several variations, the most celebrated being Brie de Meaux.

It is believed that the techniques for the ancestor of Brie were introduced by Roman conquerors, but it wasn’t until 13th century that Brie might be identified as what it is today. It was at this time Brie de Meaux gained royal protection, granted the status of “Fromage de Brie” by King Louis IX. 500 years later these techniques crossed over to Normandy to seed what we now know as the smaller camembert.

Today, Brie de Meaux continues to be produced following traditional methods and strict quality standards, but “brie” may be made in many parts of France and beyond. It is characterized as a flat disc of differing dimeters, typically no more than 4cm thick. It has an edible bloomy white rind responsible for ripening the cheese, giving it its gooey texture and a savoury earthy mushroom flavour.

Global Popularity:

Brie de Meaux, along with other varieties of Brie, has gained worldwide acclaim. It is exported to many countries and is a favourite among cheese connoisseurs. Brie, and its smaller sister camembert, are imitated by local cheesemakers all over the world.

Shape and Size

Brie de Meaux is typically as flat disc of 3kg (6.5lbs), 36cm (about 14 inches) in diameter and a height of around 3cm (about 1.2 inches). Other bries can be of any size, but the depth needs to be 4cm or less for it to ripen completely.

Tasting notes
  1. Body: celebrated for its sumptuously silky, creamy texture that melts in the mouth, creating a luxurious and smooth eating experience. It should have a supple and pliable texture, allowing it to be easily spread onto crackers or bread.
  2. Tastes: The cheese exhibits notable savoury notes, light saltiness and a hint of sweetness in its milk and creamy notes, There is should not be significant acidity or bitterness
  3. Dairy Flavours: Elements of milk, cream and butter
  4. Other Flavours:
  • Brie can exhibit a number of other flavours:
    • Earthiness: think woodland earthiness, with hints of leaf and living wood
    • Mushrooms: typically woodland or Portobello mushrooms
    • Hay: subtle hay-like nuances. Wet hay or straw is thought to be a fault.
    • Nuttiness: not pronounced, and rarely identifiable as specific nut
  • Some bries have flavours more associated with camembert:
    • Cabbage
    • Fermented cabbage
    • Other brassicas such as kale
    • Allium such as leaks

Coming to America:

Like many European cheeses, brie making skills were brought by immigrants who adapted them to the American farming landscape. American bries are now more common than imported brie cheese

More to explorer


Introduction to Valençay Cheese Valençay cheese, a distinctive French goat cheese, hails from the province of Berry, now part of the Centre-Val

Soft Young Pecorino

History of Soft Young Pecorino Origins and Development Pecorino is a term used to describe Italian cheeses made from sheep’s milk (the

Loire Menetou Salon Sauvignon Blanc

History of Menetou-Salon Sauvignon Blanc Wine Menetou-Salon is a lesser-known but highly respected appellation located in the Centre-Val de Loire region of