Fromage de Meaux

Fromage de Meaux approximates better than any of its American counterparts the true flavor and style of raw milk Brie - and over 25 liters of milk are required to produce just one wheel! Fromage de Meaux is made from pasteurized milk, whereas Brie can only be produced using raw milk. To comply with U.S. import regulations concerning raw milk cheeses, it was decided to produce a pasturized version called Fromage de Meaux.

The interior paste is straw colored, luxuriously rich, buttery and smooth and fill the palate in a balanced, creamy way, becoming softer as the cheese ripens. The flavor characteristics are a slightly sweet combination of hazelnut and fruit aromas with a rich, concentrated mushroom or truffle flavor.

Brie de Meaux is an ancient cheese. The oldest evidence is found in the chronicles of Charlemagne when the Emperor tasted the cheese in the small city of Brie in 774. Since the Middle Ages, this cheese has captured the hearts of all who have experienced its outstanding taste. Louis XVI last dying wish was a for a taste of Brie.

Traditionally, maturation of Fromage de Meaux lasts about eight weeks and must take place within the areas of Ile de France, Centre, Champagne-Ardenne, Lorraine or Bourgogne. Due to the large surface area of the cheese, liquid evaporates quickly. Therefore, the curd is handled very carefully to retain as much moisture as possible, and the cheeses are allowed to drain naturally without any pressing.

As with many Bries, Fromage de Meaux pairs perfectly with Champagne.
For a change, maybe try it with Beaujolais or Cabernet Sauvignon.