Farm-made Brie of Melun

Brie lovers say that, in a very general sense, Brie of Melun is the best brie! Actually, compared to its close cousin, the Brie of Meaux, the Melun has a stronger taste, and is robust and salty. The rind has brown or red stains and lines. The pate is creamy, soft, and even textured. It has a tendancy to turn brownish in colour as it matures.

Bouchée a la reine.....Thanks to the wife of Louis XV (Marie Leszczynska), Brie of Melun is tied to this gastronomic specialty! To please the queen, the royal chef added to his "vol-au-vent", Brie of Melun (which she adored). The queen loved it, and that is how the first Bouchée a la reine (bite of the Queen) was born!

It is best eaten with a red Bourgonge or a Madiran wine.
Cheese AOC since 1980

Raw milk cheese
Fat contnent: 45%
Matter on total fat: 20%

It is eaten with a burgundy red or Madiran