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Brie de Melun
Brie de Melun may be the oldest of all the Bries.
It has the same look inside and outside as regular Brie, though the white rind may have red or brown blushes on it.
It has a stronger, saltier taste than Brie de Meaux, and won't get to the point of having an almost runny inside, as other Bries do.
Brie de Melun is made from raw cow's milk. The milk is heated only once, to 86 F (30 C.) Then it is allowed to sit and form curd for at least 18 hours. The curd is packed by hand into moulds are 4 3/4 inches (12 cm) tall. The moulds are turned several times for draining for the first few days. They are salted on one side with dry salt, then on the next day salted on the other side. They are aged in this way for at least 4 weeks, counting from the day it was made, but are best aged for at least 7 weeks.
A finished Brie de Melun cheese will be 10 1/2 inches (27 - 28 cm) wide by 1 1/4 inches (3 cm) high, and weigh about 3 1/4 pounds (1.5 kg) to 4 pounds (1.8 kg). The weight varies depending on how long it has been aged.
Brie de Melun can be made anywhere in the département of Seine-et-Marne, in Aube (cantons of Marcilly-le-Hayer and de Nogent-sur-Seine), and in Yonne (cantons of Cheroy, Sergines and Pont-sur-Yonne.) Melun itself is located in Seine & Marne.
In 2001, 217 metric tons were produced. That allowed 146,231 Brie de Melun cheeses to be sold.
As of 2003, there were 1 farmhouse producer (Fromagerie Fermière de Juchy à Lizines) and 2 industrial producers, Société Fromagère de Meaux Saint Faron, SA Pré Forêt. They use milk from 65 different milk producers.
The cheeses may be aged by two producers; the "Société Fromagère de la Brie à Saint Siméon", or by the "SARL Loiseau à Achères-la-forêt."
Standards for Brie de Melun are maintained by the "Syndicat Interprofessionnel de Défense du Brie de Melun" in Melun, Seine & Marne, France.
If the cheese is sold very fresh and not very ripe, it's called "Brie de Melun Bleu."
Nutrition
Brie de Melun has a 45 % butterfat content.
Storage
Store Brie de Melun Cheese wrapped in waxed paper, in a perforated plastic bag (vegetable bag.)
History
AOC for Brie de Melun Cheese was received 18 August 1980.
Other entries for Brie Cheese
Brie de Chèvre, Brie de Coulommiers Cheese, Brie de Meaux, Brie de Melun, Brie de Montereau, Brie de Nangis, Brie Noir
Other entries for Soft Cheeses
Añejo Cheese, Banon Cheese, Boilie Cheese, Boursin Cheese, Brillat-Savarin Cheese, Bruss Cheese, Burrata Cheese, Caboc Cheese, Camembert Cheese, Chèvre Frais, Cornish Yarg Cheese, Crottin de Chavignol Cheese, Crowdie Cheese, Edel de Cléron Cheese, Feta Cheese, Fresh Cheeses, La Tur Cheese, Lancashire Cheese, Lymeswold Cheese, Mitzithra Cheese (Fresh), Oaxaca Cheese, Oxford Isis Cheese, Pié d'angloys, Pithiviers Cheese, Squacquerone Cheese, St-Nectaire Cheese, Telemes Cheese, Vacherin Mont d'Or, Wensleydale with Cranberries
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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