Brie de Meaux

A legendary cheese from the plains of the Île-de-France, Brie de Meaux is one of France’s oldest and most revered cheeses, with roots tracing back over a thousand years to the abbey of Notre-Dame-de-Jouarre where it was first crafted by medieval monks . Crowned “Le Roi des Fromages” at the Congress of Vienna in 1815, it earned its title after French diplomat Talleyrand presented it in a competition against 52 other regional cheeses . Awarded AOC status in 1980 and later AOP recognition, this raw cow’s milk cheese is distinguished by its large, flat cylindrical form and its characteristic bloomy white rind, often speckled with patches of red .

Beneath its downy, flowered crust lies a pale straw-yellow paste that is supple, creamy, and wonderfully oncteux—soft but never runny . The flavor is both delicate and complex, revealing notes of fresh cream, sweet butter, mushrooms, and the subtle taste of hazelnut that intensifies with age . Best enjoyed at room temperature, it pairs beautifully with light red wines such as Givry or Pinot Noir, Champagne, or a crisp cider—a true taste of French heritage that has graced tables from Charlemagne to the present day .