Brie de Meaux is a French briecheese of the Brie region and a designated AOC product since 1980.[1] Its name comes from the town of Meaux in the Brie region. As of 2003, 6,774 tonnes (-13.4% since 1998) were produced annually.
Brie de Meaux is made from cow's milk,[1] with an average weight of 2.8 kg (6.2 lb) for a diameter of 36 to 37 cm (14 to 15 in). It has a soft, delicate white rind. The interior of the cheese is straw-yellow, creamy and soft.[2]
Historyedit
A modern legend identifies as Brie de Meaux a certain cheese dating to the seventh century, "rich and creamy", with an edible white rind that in the 774 AD Frankish Emperor Charlemagne first tasted in the company of a bishop and approved,[1] requiring two cartloads to be sent to Aachen annually; the site, not mentioned in the anecdotal but unreliable ninth-century life of Charlemagne, De Carolo Magno by Notker the Stammerer,[3] has become associated with the monastery traditionally founded by Rado in Reuil-en-Brie.[4]
The production territory of Brie de Meaux is limited to the departments of Seine-et-Marne, Loiret, Meuse, Aube, Marne, Haute-Marne and the Yonne. There is, however, no production close to Meaux, and there is little celebration of the cheese in the town.
Brie de Meaux is made with raw cow's milk. It takes about 25 litres (6.6 US gal) of milk to make a large cheese. The fermented milk is placed in a tank for 16 hours, then put in bowl for curding which lasts one hour. It is then cut into small cubes with a slice-curd. Finally, it is molded by hand by thin layers with a brie shovel. The temperature in the room where casting is made must be increased to 33 °C (91 °F) for four hours to evacuate the whey, then at 24 °C (75 °F) for six hours and finally at 19 °C (66 °F). It is then drained on mats made of reeds. The next day, the cheese is then salted and they will then remain in the curing room for two days. Then, the cheeses are placed in a room at 12 °C (54 °F) in which they will begin to be refined and the characteristic white rind will begin to appear. After one week, the cheese will be placed in another refrigerator at 7 °C (45 °F). It must wait 3 weeks minimum, typically 6 to 8 weeks to reach full maturity. Throughout the ripening period, cheeses are routinely turned by hand. The time of manufacture of Brie de Meaux is two months.
^ abcDonnelly, C.; Kehler, M. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. p. 87. ISBN978-0-19-933090-4. Retrieved 2021-04-19.
^"Brie Cheese-France: French Cheese Guide". cheese-france.com.
^. Archived from the original on 2010-02-05. Retrieved 2010-03-07.
^"Brie Cheese-France: French Cheese Guide". French Cheese Guide at Cheese France. Retrieved 2021-04-09.
January 01, 1970
brie, meaux, french, brie, cheese, brie, region, designated, product, since, 1980, name, comes, from, town, meaux, brie, region, 2003, tonnes, since, 1998, were, produced, annually, texture, country, originfranceregion, townseine, marnetownmeauxsource, milkcow. Brie de Meaux is a French brie cheese of the Brie region and a designated AOC product since 1980 1 Its name comes from the town of Meaux in the Brie region As of 2003 6 774 tonnes 13 4 since 1998 were produced annually Brie de MeauxBrie de Meaux Texture of Brie de MeauxCountry of originFranceRegion townSeine et MarneTownMeauxSource of milkCowsTextureSoft ripenedAging time6 to 8 weeksCertificationAOC 1980Related media on Commons Contents 1 Description 2 History 3 Manufacturing 4 See also 5 ReferencesDescription editBrie de Meaux is made from cow s milk 1 with an average weight of 2 8 kg 6 2 lb for a diameter of 36 to 37 cm 14 to 15 in It has a soft delicate white rind The interior of the cheese is straw yellow creamy and soft 2 History editA modern legend identifies as Brie de Meaux a certain cheese dating to the seventh century rich and creamy with an edible white rind that in the 774 AD Frankish Emperor Charlemagne first tasted in the company of a bishop and approved 1 requiring two cartloads to be sent to Aachen annually the site not mentioned in the anecdotal but unreliable ninth century life of Charlemagne De Carolo Magno by Notker the Stammerer 3 has become associated with the monastery traditionally founded by Rado in Reuil en Brie 4 This cheese was named the king of cheeses in 1815 by Talleyrand at the Congress of Vienna 5 Manufacturing editThis section does not cite any sources Please help improve this section by adding citations to reliable sources Unsourced material may be challenged and removed April 2021 Learn how and when to remove this message nbsp Brie de Meaux The production territory of Brie de Meaux is limited to the departments of Seine et Marne Loiret Meuse Aube Marne Haute Marne and the Yonne There is however no production close to Meaux and there is little celebration of the cheese in the town Brie de Meaux is made with raw cow s milk It takes about 25 litres 6 6 US gal of milk to make a large cheese The fermented milk is placed in a tank for 16 hours then put in bowl for curding which lasts one hour It is then cut into small cubes with a slice curd Finally it is molded by hand by thin layers with a brie shovel The temperature in the room where casting is made must be increased to 33 C 91 F for four hours to evacuate the whey then at 24 C 75 F for six hours and finally at 19 C 66 F It is then drained on mats made of reeds The next day the cheese is then salted and they will then remain in the curing room for two days Then the cheeses are placed in a room at 12 C 54 F in which they will begin to be refined and the characteristic white rind will begin to appear After one week the cheese will be placed in another refrigerator at 7 C 45 F It must wait 3 weeks minimum typically 6 to 8 weeks to reach full maturity Throughout the ripening period cheeses are routinely turned by hand The time of manufacture of Brie de Meaux is two months See also editList of cheesesReferences edit a b c Donnelly C Kehler M 2016 The Oxford Companion to Cheese Oxford Companions Oxford University Press p 87 ISBN 978 0 19 933090 4 Retrieved 2021 04 19 Brie Cheese France French Cheese Guide cheese france com De Carolo Magno book I ch 15 The History of Brie Archived from the original on 2010 02 05 Retrieved 2010 03 07 Brie Cheese France French Cheese Guide French Cheese Guide at Cheese France Retrieved 2021 04 09 Retrieved from https en wikipedia org w index php title Brie de Meaux amp oldid 1165476050, wikipedia, wiki, book, books, library,
