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Cheese Brie de Melun 1kg

Item No. IDA0WW0000378
Brie de Melun is said to be the ancestor of all Brie's, which originated in the region of northern France known as Seine-et-Marne. It is an aromatic cheese with slightly musty and straw-like smells floating in the air. Over-ripening the Brie can result in an unpleasant odour from bacteria used to ri

Description

Brie de Melun is said to be the ancestor of all Brie's, which originated in the region of northern France known as Seine-et-Marne.
It is an aromatic cheese with slightly musty and straw-like smells floating in the air. Over-ripening the Brie can result in an unpleasant odour from bacteria used to ripen the mould. The texture is semi-soft, and the rind is slightly dry. The rind turns darker and crumbly as the cheese matures to a Brie Noir. In addition, the pate is drier and darker, and the flavour is stronger to taste. The usual flavours are strongly lactic and slightly salty, finished by soft, barnyard, sour notes.

Brie de Melun is used to prepare regional dishes like croûte au brie. It pairs well with Gaillac and wines from Burgundy or the Rhone Valley.

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Cheese Brie de Melun 1kg

Item No. IDA0WW0000378
Brie de Melun is said to be the ancestor of all Brie's, which originated in the region of northern France known as Seine-et-Marne. It is an aromatic cheese with slightly musty and straw-like smells floating in the air. Over-ripening the Brie can result in an unpleasant odour from bacteria used to ri

Description

Brie de Melun is said to be the ancestor of all Brie's, which originated in the region of northern France known as Seine-et-Marne.
It is an aromatic cheese with slightly musty and straw-like smells floating in the air. Over-ripening the Brie can result in an unpleasant odour from bacteria used to ripen the mould. The texture is semi-soft, and the rind is slightly dry. The rind turns darker and crumbly as the cheese matures to a Brie Noir. In addition, the pate is drier and darker, and the flavour is stronger to taste. The usual flavours are strongly lactic and slightly salty, finished by soft, barnyard, sour notes.

Brie de Melun is used to prepare regional dishes like croûte au brie. It pairs well with Gaillac and wines from Burgundy or the Rhone Valley.

Reviews (0)

There are no reviews yet.