Brie de Melun
Smaller and stronger than its cousin from Meaux, Brie de Melun is said to be the oldest of all bries. It is made from raw milk, with a slow curdling of nearly 18 hours. This old-fashioned method gives it a denser paste and a more pronounced taste.
- Milk: Cow
- Family: Bloomy rind
- Origin: Île-de-France (Seine-et-Marne), France
- Best season: May – October
Ripening
Ripened for at least 5 weeks, often 2 to 3 months.
What to serve it with
Walnut bread and a few grapes