Île-de-France · France
Brie de Meaux.
Brie de Meaux melts across your palate like browned butter and fresh cream, its bloomy rind giving way to a silken interior that whispers of mushroom forests and damp earth. There's an elegant earthiness here—hazelnut and truffle notes emerging as it warms—with just a whisper of that funky, mineral ammonia that signals proper aging and raw milk complexity.
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The story
How it's made.
Why it tastes that way.
Brie de Meaux has been produced in the Seine-et-Marne department since at least the 8th century, when Charlemagne is said to have sampled and praised it at the priory of Rueil-en-Brie in 774. It earned its AOC designation in 1980, limiting production to raw cow's milk sourced within a defined zone around Meaux. At the Congress of Vienna in 1814–15, Talleyrand presented it as the 'King of Cheeses,' and it won the informal competition among European dignitaries.
Annual production reached approximately 6,774 tonnes by 2003. The wheel, 36–37 cm in diameter and weighing 2. 5–3 kg, is hand-ladled into molds and ripened for a minimum of four weeks.
Production · spec
- Milk
- Cow · raw
- Family
- Soft-bloomy
- Rind
- bloomy
- Age
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Brie de Meaux's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Pairings · Caseo curated
What goes with Brie.
26 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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