Dear Readers,
I realize that many of the cheeses I post are actually unavailable in the good old U S of A due to their raw milk status, but like any good resistance fighter I have got to get the word out. There is a myth among many Europeans and even quite a few Americans that folks in the US just don't have the taste-buds to appreciate raw milk cheeses, hence the lack of uproar or general protest over the ban. This cannot stand.
In the interest of fighting this misconception, and of course the more overarching goal of spreading a love of fine cheeses to all nations, lands, and tounges, I present you today with a cheese unavailable in the US but to be sought after whenever possible. A world apart from the plastic-y, tasteless, ultra-pasteurized imposters often found in supermarkets, Brie de Melun is a true Brie, one of the few available to those of us not fortunate enough to frequent the streets of Pear-ee.
Origin: Seine et Marne, Aube, and Yonne France
Milk: Cow, unpasteurized
Rennet: Animal
I realize that many of the cheeses I post are actually unavailable in the good old U S of A due to their raw milk status, but like any good resistance fighter I have got to get the word out. There is a myth among many Europeans and even quite a few Americans that folks in the US just don't have the taste-buds to appreciate raw milk cheeses, hence the lack of uproar or general protest over the ban. This cannot stand.
In the interest of fighting this misconception, and of course the more overarching goal of spreading a love of fine cheeses to all nations, lands, and tounges, I present you today with a cheese unavailable in the US but to be sought after whenever possible. A world apart from the plastic-y, tasteless, ultra-pasteurized imposters often found in supermarkets, Brie de Melun is a true Brie, one of the few available to those of us not fortunate enough to frequent the streets of Pear-ee.
Milk: Cow, unpasteurized
Rennet: Animal
Affinage: 2-4 weeks
Notes: Not exported to the US, but not too hard to find within Europe. Marginally smaller than the other well known true Brie; Brie de Meaux.
Thoughts: The real deal, this brie has it all. The paste melts at the slightest suggestion and still retains its goey texture with every bite. The flavor, smooth from start to finish, begins mild and creamy and builds gently to a grassy and mushroomy, rustic tang. The rind has a definite kick without being unpleasant at all, merely adding a layer of spice to the creamy paste. A sweet aftertaste finishes up this delight of a cheese. It is impossible to overstate the degree to which this Brie differers from the common "Brie" available in your typical supermarket aisle. I've seen with my very own eyes people who formerly were not fans of such cheeses repent from their past ways and fall in love with this French marvel. Buy a wheel, impress your friends; all you need is a goodly sized wedge and a hearty baguette for a taste of cheese nirvana.
Caution
There are actually some producers of Brie in the US who do their best to meet the pasteurization requirements through a very gentle procedure, but while they can be very good and well worth trying I've yet to find one that matches the original. My advice? Start saving up for that plane ticket.
It's so true. Brie in the US is so fake...I mean, of course it is cheese, but it isn't what brie is supposed to be at all. It's like an existential cheese crisis. I have never tasted such a great brie except in Europe.
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