Said to be the ancestor of all Bries’, Brie de Melun is produced in smaller wheels and aged in a manner resulting in a more robust flavor than other Bries’. When young wheels of brie will be firm with a full mold coat. As the Brie ages it will soften until it becomes runny and only held together by a mixed flora rind.
The origin of Brie is Northern France where the cool winters and mild summers create fertile agricultural land that has been utilized for over a thousand years for dairy farming. Prized for its mushroom rind and smooth and runny paste Brie has been a favorite of the people since the time of Charles The Great (April 748 – Jan 814) who loved the cheese so much he often had it delivered to his Castle in Aachen West Germany.
There are three traditional white molds made in the Northern France Region of Brie. These cheeses carry the name of their origin, Brie de Montereau, Brie de Meaux and Brie de Melun.
Brie de Meaux – 2.8 kg (6.2 lb) for a diameter of 36 to 37 cm – Most famous of all Bries’ large wheels of this cheese are sold in long slender wedges.
Brie de Montereau (Brie de Coulommiers) – 0.5 kg with a diameter of 18 cm – Often referred to as Brie’s little brothers these cheeses are close to the size of a traditional Camembert than cheeses in the Brie family.
Brie de Melun – 1.8 kg with a diameter of 27 cm – Where Brie de Montereau and Meaux are known for their white mold rinds Bire de Melun often has more diverse surface flora giving it a slightly off white appearance and a stronger flavor than other Bries’. A not so famous fourth Brie, Brie Noir is made by carefully aging Brie de Melun for up to two years before being consumed.