Île-de-France · France
Brie de Melun.
Brie de Melun is the more assertive ancestor of its famous cousin, with a dense, creamy paste that yields to gentle pressure. Earthy notes of mushroom and fresh hay mingle with a subtle tang and lactic sharpness, while its bloomy rind releases a faintly pungent, almost funky aroma—less refined than Brie de Meaux, but far more intriguing.
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The story
How it's made.
Why it tastes that way.
Brie de Melun is considered the ancestor of all Brie cheeses, predating Brie de Meaux.
Aged longer and made with lactic rather than rennet coagulation, it is stronger and more pungent than its more famous cousin. It received AOC protection in 1980.
Production · spec
- Milk
- Cow · raw
- Family
- Soft-bloomy
- Rind
- bloomy
- Age
- 1–3 mo
- Protected
- AOC · since 1980
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Brie de Melun'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 9 categories.
Wine
Beer & Cider
Spirits
Where to find it
Cheese counters.
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