Brie de Meaux

Brie de Meaux, named after the small town of Meaux from the département of Seine-et-Marne in the Parisian region, is one of France’s most beloved cheeses—and it has been for centuries. Charlemagne enjoyed it daily, Napoleon reportedly devoured entire wheels after battle, and in 1815 it was crowned “King of Cheeses” at the Congress of Vienna, triumphing over 60 renowned contenders. France exports enormous quantities of this protected cheese.

On the outside, Brie de Meaux appears as a large, white, circular wheel. Its rind is supple and velvety, decorated with slightly brown stripes that develop naturally during the 4–8 weeks of maturation, when Penicillium camemberti mold grows in symbiosis with the cheese.

Inside, its heart is soft and creamy, developing an ivory hue that becomes increasingly runny with age. More refined than Époisses but just as intense, it offers a rich, earthy scent reminiscent of mushrooms, damp cellars, and fresh hay from the rind. The taste reveals nutty and buttery notes that linger long after.

Pair with a white Chardonnay, or elevate with Champagne or cider—their bubbles cut through the creaminess. Try pan-fried Brie with peppered honey and olives for a modern twist.