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Président Brie cheese is made in the Brie region of France. Brie de Meaux and Brie de Melun are two varieties of Président Brie cheese, which differ in production methods and size. Brie de Meaux is made using rennet, which curdles the milk in 30 minutes, while Brie de Melun uses lactic fermentation, which takes at least 18 hours. Brie de Meaux is also smaller in diameter and thickness than Brie de Melun. Both varieties are traditionally made from raw milk, although today most Brie is made from pasteurised milk.
| Characteristics | Values |
|---|---|
| Type | Soft-ripened |
| Diameter | Brie de Meaux: 27-28 cm; Brie de Melun: 36-37 cm |
| Thickness | Brie de Meaux: 3.5-4 cm; Brie de Melun: 3-3.5 cm |
| Rind | Brie de Meaux: thin, soft, bloomy white; Brie de Melun: thin, covered in white mould and a faint reddish undertone |
| Curdling method | Brie de Meaux: rennet; Brie de Melun: lactic fermentation |
| Curdling time | Brie de Meaux: 30 minutes; Brie de Melun: at least 18 hours |
| Moulding method | Brie de Meaux: traditional perforated ladle ("pelle à Brie") |
| Aging time | Four to six weeks |
| Production area | Brie de Meaux: Seine-et-Marne, and certain villages in Aube, Loiret, Meuse, Yonne, Marne, and Haute-Marne; Brie de Melun: Seine-et-Marne and parts of Aube and Yonne |
| Production | 105,000 tonnes, including 8,300 tonnes of Brie de Meaux and 230 tonnes of Brie de Melun |
| Origin | France |
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What You'll Learn
- Brie de Meaux and Brie de Melun are two types of Président Brie cheese
- Brie de Meaux is 27-28cm in diameter and 3.5-4cm thick
- Brie de Melun is 36-37cm in diameter and 3-3.5cm thick
- Brie de Meaux is made using rennet, while Brie de Melun uses lactic fermentation
- Brie is made in the Brie region of France, between Paris and Reims
Brie de Meaux and Brie de Melun are two types of Président Brie cheese
Président Brie cheese is made in the Brie region of France, located between Paris and Reims. The production area for Brie de Meaux covers all of Seine-et-Marne, and certain villages in the Aube, Loiret, Meuse, Yonne, Marne, and Haute-Marne departments. Brie de Melun is made in a smaller area, covering Seine-et-Marne and parts of the Aube and Yonne departments. Both cheeses have been Appellation d'Origine Contrôlée (AOC) certified since 1980.
Today, Président Brie cheese is also made in Canada, using the same traditional methods and passion for excellence as the French original.
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Brie de Meaux is 27-28cm in diameter and 3.5-4cm thick
Président Brie cheese is made in France, specifically in the Brie region between Paris and Reims. Brie de Meaux, a type of Président Brie, is 27 to 28 cm in diameter and 3.5 to 4 cm thick. It has a thin, soft, bloomy white rind. Brie de Meaux is made using rennet, which means the curdling process takes just 30 minutes. The curd is then moulded with the help of a traditional perforated ladle called a "pelle à Brie". After moulding and draining, the cheese is salted and aged for four to six weeks. During the ageing process, it is regularly turned over.
Brie de Meaux is smaller than Brie de Melun, which is 36 to 37 cm in diameter and 3 to 3.5 cm thick. Brie de Melun is made using a different production method, with the milk curdled by lactic fermentation, which takes at least 18 hours.
Brie de Meaux is a soft-ripened cheese that is traditionally made from raw milk. Today, most Brie is made from pasteurised milk. It is the main ingredient in several recipes that originate in the Brie region, such as gratin briard, a potato gratin made with melted Brie, cream, and milk.
Président Brie cheese is available in a range of sizes, including Domestic 190g and 300g, Petit 500g, and Imported 230g. It can be purchased as imported wheels from France or freshly made by cheesemakers in Canada using traditional methods.
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Brie de Melun is 36-37cm in diameter and 3-3.5cm thick
Président Brie cheese is made in France, between Paris and Reims. Brie de Melun, a type of Président Brie, is 36-37cm in diameter and 3-3.5cm thick. This variety of Brie is made using lactic fermentation, which takes at least 18 hours. It is then moulded, salted and aged for four to six weeks. Brie de Melun is smaller than Brie de Meaux, which is 27-28cm in diameter and 3.5-4cm thick. Brie de Melun has a thin rind covered in white mould and a faint reddish undertone.
Brie de Melun is made from pasteurised milk, although traditionally, Brie was made from raw milk. It is a soft-ripened cheese and has been an AOC since 1980. Brie de Melun is made in Seine-et-Marne and parts of the Aube and Yonne departments. It is the main ingredient in several recipes that originate in the Brie region, such as gratin briard, a potato gratin made with melted Brie, cream, and milk.
Brie is a popular cheese, with 105,000 tonnes produced each year, including 8,300 tonnes of Brie de Meaux and 230 tonnes of Brie de Melun. It is available in Domestic 190g and 300g, Petit 500g and Imported 230g.
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Brie de Meaux is made using rennet, while Brie de Melun uses lactic fermentation
Brie de Meaux and Brie de Melun are two types of Brie cheese. Brie de Meaux is made using rennet, which means the curdling is completed in 30 minutes. Brie de Melun, on the other hand, uses lactic fermentation to curdle the milk, which takes at least 18 hours. Brie de Meaux has a diameter of 27 to 28 cm and is 3.5 to 4 cm thick, while Brie de Melun is larger, with a diameter of 36 to 37 cm and a thickness of 3 to 3.5 cm. The production area for Brie de Meaux covers all of Seine-et-Marne, and certain villages in the Aube, Loiret, Meuse, Yonne, Marne, and Haute-Marne departments. Brie de Melun is produced in a smaller area, covering Seine-et-Marne and parts of the Aube and Yonne departments. Both cheeses are traditionally made from raw milk, although today most Brie is made from pasteurised milk.
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Brie is made in the Brie region of France, between Paris and Reims
Brie is traditionally made from raw milk, although today most Brie is made from pasteurised milk. It is a soft-ripened cheese, and the two main varieties are Brie de Meaux and Brie de Melun, which differ in production methods and size. Brie de Meaux is 27 to 28 cm in diameter, 3.5 to 4 cm thick, with a thin, soft, bloomy white rind. Brie de Melun is larger, at 36 to 37 cm in diameter, 3 to 3.5 cm thick, with a thin rind covered in white mould and a faint reddish undertone.
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Frequently asked questions
Président Brie cheese is made in France.
Président Brie cheese is traditionally made from raw milk, but today most Brie is made from pasteurised milk.
Brie de Meaux and Brie de Melun differ in their production methods. Brie de Meaux uses rennet to curdle the milk, which takes 30 minutes, while Brie de Melun uses lactic fermentation, which takes at least 18 hours. Brie de Meaux is also smaller, at 27 to 28 cm in diameter, while Brie de Melun is 36 to 37 cm in diameter.
Around 105,000 tonnes of Président Brie cheese is produced, including 8,300 tonnes of Brie de Meaux and 230 tonnes of Brie de Melun.
Président Brie cheese is available in the UK, Canada, and France.
