Find over 1831 specialty cheeses from 74 countries in the world's greatest cheese resource

Brie de Melun

Brie de Melun
Creative Commons / Myrabella
  • Made from unpasteurized cow's milk

  • Country of origin: France

  • Region: Ile de France

  • Family: Brie

  • Type: semi-soft, soft-ripened

  • Fat content: 45%

  • Texture: firm

  • Rind: bloomy

  • Colour: yellow

  • Flavour: salty, sharp, sour, strong

  • Aroma: grassy, musty

  • Vegetarian: yes

  • Synonyms: Brie Noir

Brie de Melun is said to be the ancestor of all Brie's which originated in the region of northern France known as Seine-et-Marne. It was granted an AOC protection in 1980 that requires that the cheese be manufactured under strict guidelines for supreme quality.

Brie de Melun is produced from either whole or skimmed, raw milk of cows grazing in the valleys of Seine et Marne and some departments of Aube and Yonne. It is semi-soft cheese inoculated with a Penicillium mold and aged in a cellar for at least 4-5 weeks. If the cheese is left to ripen for a longer period, say several months then it matures to a Brie Noir. Since, Brie de Melun is coagulated with lactic acid as opposed to animal rennet it is a vegetarian cheese.

It is an aromatic cheese with slightly musty and straw-like smells floating the air. Over-ripening the Brie can result in an unpleasant odor from bacteria that are used to ripen the mould. The texture is semi-soft and the rind slightly dry. As the cheese matures to a Brie Noir, the rind turns darker and crumbly. In addition, the pate is drier and darker and the flavour stronger to taste. The usual flavours are strongly lactic and slightly salty finished by soft, barnyard, sour notes. Brie de Melun is used to prepare regional dishes like croûte au brie. It pairs well with Gaillac and wines from Burgundy or the Rhone Valley.

Other French cheeses:

Affidelice au Chablis, Alpicrème, Amalthée, Anneau du Vic-Bilh, Baby Brie, Baguette Laonnaise, Banon, Barberey, Belletoile, Bleu de Laqueuille, ... show all ... , Bougon, Boule Du Roves, Bourdin Goat Log, Boursault, Boursin, Bouyssou, Brebirousse d'Argental, Brebis du Puyfaucon, Bresse Bleu, Brie, Brie au poivre (Brie with pepper), Brie de Meaux, Briquette de Brebis, Briquette du Forez, Brousse du Rove, Buche de Chevre, Bûchette à la Sarriette, Buchette d'Anjou, Butte, Cabecou, Cachaille, Camembert, Camembert de Normandie, Cancoillotte (Cancoyotte), Caprice des Dieux, Carre de l'Est, Cathelain, Cendre d'Olivet, Chabichou du Poitou, Chabis de Gatine, Chaource, Chaumes, Chavroux, Chevre, Chevrotin des Aravis, Civray, Coeur de Camembert au Calvados, Coeur de Chevre, Coulommiers, Couronne Lochoise, Crayeux de Roncq, Cure Nantais, Delice de Bourgogne, Delice des Fiouves, Dreux a la Feuille, Epoisses de Bourgogne, Explorateur, Figue, Filetta, Fin-de-Siecle, Fondant de Brebis, Fontainebleau, Fougerus, Fourme de Haute Loire, Fresh Truffles, Frinault, Fromage Corse, Galette du Paludier, Galette Lyonnaise, Gastanberra, Gourmandise, Grand Vatel, Grataron d' Areches, Gratte-Paille, Greuilh, Gris de Lille, Guerbigny, Kiri, Laruns, La Taupiniere, L'Aveyronnais, Le Chevrot, L'Ecir de l'Aubrac, Le Conquerant Camembert, Le Conquerant Demi Pont L'eveque , Le Duc Vacherin, Le Fium Orbo, Le Lacandou, Le Marquis Chevre, Lingot des Causses, Lingot Saint Bousquet d'Orb, Livarot, Lou Pevre, Macconais, Margotin, Maroilles, Monastery Cheeses, Mothais a la Feuille, Munster, Nantais, Niolo, Olivet au Foin, Olivet Bleu, Olivet Cendre, Palet de Babligny, Pate de Fromage, Patefine Fort, Pave de Chirac, Pelardon des Cevennes, Pelardon des Corbieres, Perail de Brebis, Picodon de Chevre, Pigouille, Pithtiviers au Foin, Poivre d'Ane, Pont l'Eveque, Pouligny-Saint-Pierre, Pourly, President Brie, President Light Brie, P'tit Berrichon, Pyramide, Quatre-Vents, Quercy Petit, Regal de la Dombes, Rigotte, Rochebaron, Romans Part Dieu, Rouleau De Beaulieu, Rustinu, Saint Agur, Saint Albray, Saint-André, Saint Félicien, Saint-Marcellin, Selles sur Cher, Soumaintrain, Tomme des Chouans, Tommes, Touree de L'Aubier, Trappe de la Coudre, Vacherin, Valencay, Venaco, Vieux Corse, Vignotte