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.
Origin
48.9°N · 2.9°E
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
- 1–2 mo
- Protected
- AOP · since 1996
- Intensity
- 3 / 5
- Texture
- soft
Tasting profile
What it tastes like.
These bars are a visual read of Brie de Meaux's flavour and aroma notes, scaled by the cheese's overall intensity — a quick guide, not a lab measurement.
Aroma
Nutrition · per 100 g serving
What's in a wedge.
A 100 g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Serve, cut & store
Out of the fridge,
into its prime.
Guidance for soft-bloomy cheeses — general practice, not a per-wheel measurement.
Rest
Take it out about 1.5–2 h before serving — cold stiffens the fat and locks up the aromas; cool room temperature is when the flavour shows up.
Cut
Cut like a cake — slim wedges from the centre, through the rind. Don't scoop the middle and strand the shell.
Store
Wrap leftovers in cheese paper or wax paper — never cling film, which suffocates the rind — and keep them in the warmest part of the fridge.
Rule of thumb: the softer and riper, the longer it needs. Thick pieces need longer than thin — and don't leave cheese out much past two hours.
Pairings · Caseo curated
What goes with Brie.
50 pairings across 6 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Brie de Meaux are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.
Substitutes
No Brie de Meaux at the counter?.
These will play a similar role on the board and in the pan.
Take it with you
Want to remember this one?.
Log it, pair it, and keep your own tasting notes — Caseo is free.
