Brie De Meaux - Soft And Creamy French Cheese With A Place In History
If you are wondering what kind of cheese the French have been eating since before you were born
, Brie De Meaux is the closest you will to the real thing. Its light pungent taste that is a mix of intensely mushroomy and grassy notes has captured the hearts of everyone since the Middle Ages.In the 19th century, Brie De Meaux was considered as the cheese of the kings, as it was often preferred by Diplomats because it tastes rich and luxurious in the mouth, but not cloyingly buttery. It was said to have helped make world peace - in one of the many heated Vienna proceedings, the Frenchman Talleyrand proposed a friendly competition (to lighten the tension between parties) to find out which country had the world's best cheese.
An English Lord argued that the English Stilton was the best, while a Swiss gentleman peddled for Switzerland's Emmenthal. Talleyrand remained reserved until one man arrived with his nominee, the Brie De Meaux. One historian recorded it to have rendered its cream to the knife; it was a feast, and no one dared argue from then on.
But before that incident in the Congress of Vienna, this cheese had already marked its place in history. The emperor Charlemagne is chronicled to have tasted it in the year 774. Not only that, facing death in the aftermath of the French Revolution, Louis XVI is reputed to have asked as his final wish for one last taste before his execution.
As its name implies, the Brie De Meaux originated from the region of Brie about 50 kilometers east of Paris. It used to be strictly a Parisian cheese, but has now become far more widespread due the spread of railways. But the AOC has made sure that it is produced only in certain provinces surrounding Paris in order to ensure consistency and quality.
This type of cheese is made from raw and unpasteurized cow's milk. The secret of its creamy and soft texture is the massive 23 liters of milk that are used to make each wheel of Brie De Meaux cheese. Although the cheese is heated during the renneting stage, it is never actually cooked. And faithful to twelve centuries of tradition, the Brie De Meaux is molded by hand on a "pelle a brie", or a perforated ladle.
It is smooth and creamy on the tongue, richly flavored with hints of hazelnut and fruit. The best way to serve the Brie De Meaux is to let it come into room temperature to enjoy a full range of flavors. If you were looking for the right pair to your red Bordeaux or Champagne, you will find a perfect match in the Brie De Meaux. So go and get one today!
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