The Brie de Melun cheese: introduction
The Brie de Melun is an unpasturised cheese which is soft and slightly salty, and which is covered in a surface mould. The draining is done slowly. The rind is fine and covered in a velvety white surface with springlings of red or brown streaks possibly wine-coloured. The sides can be slightly curled. Its name comes from the place which had been formally a market town. Its history is most likely linked to that of the Brie de Meaux. In the past, there had certainly been no difference between the two cheeses, which were sold fresh. The Bries which come from Melun continue to be sold in their fresh state or sprinkled with charcoal and given the name "Melun bleu."
The Brie de Melun has had its appellation d'origine (AOC) status since 1980. It is made by small dairies. It takes the form of a thickish disc with a diameter of 24cm, a thickness of 3cm and a weight of 1.5kg. The process by which the Brie de Melun is made is rather particular. The milk is fermented in vats for 20 hours, it is then left in a basin for 16 hours before being curdled, cut and put into moulds. After being taken out of the mould, it is put in the salting room for 2 days. It is matured for 2 months in a cool cheese cellar.
Exterior appearance of the Brie de Melun: rind is pigmented with a brick red colour and has spots of white mould.
Odour of the Brie de Melun cheese: strong aroma of fermentation
Texture of the Brie de Melun cheese: soft.
Taste of the Brie de Melun cheese: very pronounced flavour.