The king of bries comes from the department of Seine-et-Marne, in the Ile-de-France region, east of Paris, and owes its name to the city of the same name. Brie de Meaux has been made for centuries, but it was only since 1980 that this cheese has been provided with an AOC/AOP that guarantees its origin, method of preparation, and quality. Full raw cow's milk (25 liters for one cheese of 3 kilos) forms the basis of this spicy hand-scooped cheese. After six to eight weeks of artisanal ripening on the farm, a rustic white mold cheese has developed with a thin crust and here and there some stripes and red and yellow spots. Brie de Meaux is full and creamy in taste and has a rustic aroma with hints of mushrooms. The affineurs of Hennart ripen this cheese further to the demi-affiné (half-ripened) stage so that the brie is sent to your HANOS cheese department at the right ripeness and you can always present a perfect cheese on your cheese platter.
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