What is the difference between Brie and Brie de Meaux?

There are two true Brie cheeses. The classic is Brie de Meaux (Bree-du-Mohw), about 14-inches across, each disk weighing approximately 5 pounds. Brie de Melun (Brie-du-Meh-Lahn) is slightly smaller, a tad higher, and doesn’t ripen all the way to make a creamy p√Ęte, like Brie de Meaux.

Is Brie de Meaux strong?

A strong soft cheese full of flavour with a magnificent odour and a soft, creamy interior. Legend has it that it was much loved by Charlemagne. It was named as “King of Cheeses” by Tallyrand in 1815.

Can you buy Brie de Meaux in the US?

Brie de Meaux (which hails from the town of Meaux) is different from normal brie because it’s made from unpasteurized cow’s milk. Unfortunately, that’s also what makes it illegal in the United States.

What is Brie de Meaux made of?

milk
Brie de Meaux PDO is made with milk from cattle reared in the geographical area of production, and is molded by hand using a brie shovel. After salting with dry salt, the Penicillium that gives the cheese its rind is added.

What does Brie de Meaux taste like?

The Tasty Part A whiteish grey colour, Brie de Meaux has a sweet, creamy taste with almond and mushroom undertones. Unlike other cheeses where it isn’t advised to eat the rind, the rind for Brie de Meaux is completely edible.

What do you serve Brie de Meaux with?

Brie has a milky and rich taste underlined by sweet and buttery flavours of mushrooms or truffles and almonds. The cheese pairs perfectly with Champagne, a red Bordeaux or Bourgogne (Burgundy).

How long does Brie de Meaux last?

Brie de Meaux
Texture Soft-ripened
Aging time 6 to 8 weeks
Certification AOC, 1980, for both Brie de Meaux and Brie de Melun
Related media on Wikimedia Commons

Why is brie illegal in the US?

Authentic brie is made with unpasteurized raw milk, which the FDA has banned in America. As a result, the only way to eat real brie in the States is to make it yourself.

What does Brie de Meaux pair with?

Pair a Brie de Meaux with a red wine from Bourgogne or Bordeaux. A Bourgogne works well because the acidity in the wine cuts through the fattiness of the cheese, but if you’re feeling particularly decadent, it also pairs fantastically with a cheeky glass of chamapagne!

Are there bugs in cheese?

Cheese mites are microscopic little bugs that live on the surfaces of aged cheeses, munching the microscopic molds that grow there. For many aged cheeses, they’re something of an industry nuisance, gently brushed off the cheeses.