Brie de Meaux, named after the town of Meaux, is a French cheese produced in the region of Brie, located 50 kilometres to the east of Paris. Evidence in the chronicles of Charlemagne suggests the tasting of Brie by the Emperor in the year 774. In 1814, the European Tournament at the Congress of Vienna awarded Brie de Meaux the "Le Roi des Fromages" (The King of Cheeses) for its unarguable flavour and texture.
Brie de Meaux, an AOC cheese, is a soft, unpasteurised cow's milk cheese covered with a bloomy rind resulting from inoculation with Penicillium Candidum moulds. As the cheese ages, the rind develops red or brown patches. When nearly half of the straw-coloured pate becomes soft, it indicates Brie de Meaux is ready for consumption.
Brie is a very flavourful cheese, has a milky and rich taste underlined by mushroom, buttery, and sweet tones, with a strong earthy finish and aroma. If you love strong, deeply flavoured soft cheese, then Brie de Meaux will be a new favourite. It's a classic and for good reason. The cheese pairs well with Champagne, a red Bordeaux or Bourgogne (Burgundy).