| BRIE DE MEAUX |
 Description:
French cheese's king of
kings. Since the Middle Ages this cheese has captured the hearts of all those
who have experienced its outstanding taste. In the 19th century is was
considered the finest cheese in Europe, thanks to the French statesman
Talleyrand who introduced it at a diplomats' dinner. It is produced near Paris,
which has no doubt helped its reputation. The geographical separation between
the places of production and "affinage" is a Brie tradition. In 1980 this
cheese was accepted into the AOC family.
Texture:
The pate is compact, supple and
evenly textured. Its colour is pale yellow, reminiscent of straw. Its rind
looks like white velvet.
Taste:
The taste is creamy, and as the
maturing process continues one detects a subtle nutty flavour.The taste is
creamy, and as the maturing process continues one detects a subtle nutty
flavour. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1980 |
| Weight |
 |
2900 g |
| Affinage |
 |
8 weeks |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with a white
mould |
|
