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Brie de Meaux is where the common, modern brie hails from. Brie de Meaux is named this for a couple of reasons: it was originally created in the town of Meaux just outside Paris, and it uses unpasteurized cow’s milk in creating this delicious cheese. Regular brie uses pasteurized milk.
Brie de Meaux is a soft cheese just like its modern counterpart, but features a darker rind and darker interior. The differences are quite noticeable on the palate, however. Brie de Meaux is still subtle but strong fruit and vegetable undertones are noted on top of the typical earthy / nuttiness of a standard brie. This is thanks to the cows milk used. In order to create a standard 3kg wheel of brie, 25 liters of raw cows milk will need to be collected.
This delicious cheese should be enjoyed on its own, or as the centerpiece to a unique, plentiful cheese board.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.