Brie
de Melun
Name of Group of Producers
13, rue des Fossés
77000 Melun
Champs Elysées, 138
75008 Paris
A soft cheese made from raw cow's milk with a fine crust covered in a felt-like white coating lightly marked with red. Brie de Melun is produced in the form of a flat cylinder with an average weight of 1-5 kilogrammes.
Geographical area: the Brie region, a fertile clay plateau, plus some adjacent communes belonging to the départements of Aube and Yonne.
It seems that Brie de Melun, of very ancient origin, is the ancestor of all Brie cheeses and that, like its cousin the Brie de Meaux, it was appreciated by rulers and eulogized by writers and poets.
Once the rennet has been added, the milk undergoes coagulation for at least 18 hours. The curds are put into moulds manually with a ladle and drain for around 36 hours. After its removal from the mould, the cheese is drysalted, which is always done by hand, then put into the cellar, where it ripens for at least four weeks.
