Brie de Meaux, Remember the Name

Here we have our second truly magnificent true Brie, this one even better than the last. There is not much to be said about it, except that it is the pinnacle of Brie production to be found outside of the cheese stands of Paris itself. Name controlled and thus maintained at the highest possible quality, Brie de Meaux is a cheese to celebrate and treasure.

Origin: Ile de France, France
Milk: Cow, unpasteurized
Rennet: Animal
Affinage: ~ 6 weeks
Notes: If you come across a cheese in the US called Fromage de Meaux you would do well to try it, as it's a Brie made in the same region but pasteurized specifically for export to places such as the US. It will not taste the same but it's a noble imitation and better by far than most other pasteurized Bries.

Thoughts: The penultimate in creamy and smooth texture, this Brie is simple but does one thing very very well. The flavor is a delicately balanced blend of mushroom and truffel, sweet and savory, dynamic and yet uncomplicated The rich flavor is even throughout the taste and the rind works perfectly with the paste to bring out the the texture and flavor highpoints of each. It is just a little better than Brie de Melun, I'd say, if only in that it's smoother and almost more refined. The comment that I hear most at cheese parties is that people feel sophisticated when eating fancy cheese, and while that's often said in jest this cheese truly has a sophisticated feel to it.If only all brie could be this good, if only we could get this back in America. 

Caution

This cheese alone is reason to fly to Europe, or if you're in Europe already it's reason alone to find your nearest fine foods store and ask for a cut. Pasteurization craze has taken over lots of European food goods as well so do not settle; grocery store shelf cheese in Europe may not be any better than grocery store shelf cheese in the US or elsewhere. 

The point here is that Brie de Meaux is to be sought after, so go and seek.