Brie Melun

Brie de Melun – A Classic French Cheese

A Robust Ancestor

Brie de Melun is often described as the ancestor of all Bries. Cheesemakers age it in a way that creates a stronger flavor than other varieties. When young, the wheels remain firm with a full mold coat. As the cheese matures, it softens until it becomes runny, held together only by its mixed‑flora rind.

Origins in Northern France

The Brie region in Northern France offers cool winters and mild summers. These conditions create fertile farmland that has supported dairy farming for more than a thousand years. People have prized this cheese for its mushroom rind and smooth, creamy paste. Even Charles the Great adored it, often requesting deliveries to his castle in Aachen, West Germany.

Traditional Varieties

Northern France produces three traditional cheeses from the Brie region, each named after its origin: Montereau, Meaux, and Melun.

• Brie de Meaux: Weighs 2.8 kg (6.2 lb) with a diameter of 36–37 cm. It is the most famous variety, usually sold in long, slender wedges.
• Brie de Montereau : Weighs 0.5 kg with a diameter of 18 cm. Often called Brie’s little brothers, these cheeses resemble the size of Camembert.
• Brie de Melun: Weighs 1.8 kg with a diameter of 27 cm. Unlike other Bries with white mold rinds, Brie de Melun develops diverse surface flora. This gives it a slightly off‑white appearance and a bold flavor.

A Rare Fourth

Cheesemakers also produce Brie Noir by aging Brie de Melun for up to two years. This rare variety offers an intense taste for those who enjoy strong cheeses. Pasti Enak produces a version of this cheesed that is made with chestnuts called Brie Chataignes.

Cooking with

Brie is not only delicious on its own but also versatile in the kitchen. Its creamy texture and mild flavor make it a favorite ingredient in both savory and sweet dishes.

• Appetizers: Bake with honey, nuts, or fruit preserves for a warm, gooey starter. Wrap it in puff pastry to create a classic baked cheese.
• Salads: Add slices to green salads or grain bowls. The soft cheese pairs well with apples, pears, and walnuts.
• Main Dishes: Melted into pasta sauces or risottos for extra creaminess. It also works beautifully in grilled sandwiches.
• Pizza and Flatbreads: Use as a topping with mushrooms, caramelized onions, or prosciutto. Its meltability adds richness to every bite.
• Desserts: Pair Brie with dark chocolate, figs, or truffle honey for a gourmet twist. It can also be served with fresh berries for a lighter finish.

Because it melts easily, this cheesee enhances recipes without overpowering other flavors. Whether served warm, cold, or baked, it brings elegance and depth to everyday meals.

Average Weight: 240 g