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Fromage de Meaux
From the green and sparkling region of Champagne and
Ile-de-France, Fromage de Meaux is the closest the United States can get to Brie
de Meaux. Because of the AOC designation, for the cheese to be called "Brie de
Meaux," it would have to be made with raw milk. However, many of the best
cheesemakers out there - Robert Rouzaire among them - make two nearly identical
cheeses but the one shipped to the U.S. is made with pasteurized milk.
Milky and
luxurious, this "king of cheeses" rolls on your tongue and down your throat
leaving behind faint flavors of garlic and delicate white mushrooms.
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| Farm/Company: |
Robert Rouzaine |
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Cheesemaker: |
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Proprietor: |
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| Affineur: |
Jean d'Alos |
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| City,
State: |
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| Region: |
Ile-de-France |
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| Country: |
France |
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| Milk: |
Pasteurized cow |
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| Rennet: |
Traditional |
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| Rind: |
Bloomy |
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| Texture: |
Soft |
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| Aging: |
4-6 weeks |
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| Size(s): |
5.5 pound wheel |
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Farm/Cheesemaker: |
Robert Rouzaine | |
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| Type of Animal Milk: |
Cow | |
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| Affineur: |
Jean d'Alos | |
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| City: |
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| State: |
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| Region: |
Ile-de-France |
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| Country: |
France | |
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| Milk Treatment: |
Pasteurized | |
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| Rennet: |
Traditional | |
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| Rind: |
Bloomy | |
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| Texture : |
Soft | |
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| Aging: |
4-6 weeks | |
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| Size(s): |
5.5 pound wheel | |
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| Certification: |
AOC | |
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| Pairings: |
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