The most famous of all Bries and still traditionally artisan made.
Made just 30 miles east of Paris in the region of Ile-de-France, Brie de Meaux can trace its history back to the beginning of the 1800’s when it was declared “The King of Cheeses” at a culinary tournament during the Congress of Vienna.
£11.95 (approx. 375g)
Out of stock
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Brie de Meaux is one of only 40 French Cheeses to have an AOC label, which ensures the quality of a cheese as well as where and how it is made. It is made with unpasteurised cow’s milk using traditional animal rennet. The curd must be hand ladled into the moulds and each cheese must be dry salted then ripened slowly at a specific temperature and humidity. Always allow Brie to reach room temperature before serving and enjoy with red Cote-du-Rhone, Bordeaux or Burgundy wines or if you want to try something different, Champagne!!! Our Brie de Meaux is produced by Formagerie Donge and is sold at around 3 to 4 weeks maturity, we sell our Bries as young cheeses so store them in a cool environment rather than a fridge.
What’s it taste like? Brie de Meaux has a buttery colour and a strong taste with a hint of almonds.
Where’s it from? This is the AOC UNPASTEURISED, made only in the Brie region. This version comes as a wrapped 170g wedge of cheese.
The classic post-Christmas turkey sandwich, with an upgrade! The warm toast, soft cheese and cranberry sauce will make you crave turkey all over again.
What could be more delicious and inviting than a warm and gooey cheese pastry? These cheese pastry bites look incredible and taste sensational, with a truly authentic taste.
These small bruschetta bites are real party-pleasers, and great for lunch too. The soft cheese with blackberry and honey combination is a chef flavour classic.
We love this Fig Tart recipe from Milk Made, where oozing brie meets sweet, fattened figs. This tart is neither very sweet nor very savoury. You could serve it for lunch with a green salad, or for dessert with sweet yoghurt.
Best served warm, these Puff Pastry Parcels offer a bite of heaven with creamy smooth cheese and a punch of sweet sticky fig relish. We’ve adapted the original recipe as four just didn’t seem enough to us, but then 12 won’t last long either!
The most famous of all Bries and still traditionally artisan made. Made just 30 miles east of Paris in
the region of Ile-de-France. Brie de Meaux can trace its history back to the beginning of the 1800’s
when it was declared “The King of Cheeses” at a culinary tournament during the Congress of Vienna.
Brie de Meaux is one of only 40 French Cheeses to have an AOC label, which ensures the quality of
a cheese as well as where and how it is made. Brie de Meaux is made with unpasteurised cow’s milk
using traditional animal rennet. The curd must be hand ladled into the moulds and each cheese must
be dry salted then ripened slowly at a specific temperature and humidity.
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Cheesy bluepeg –
It’s not unusual to be loved by anyone.
An unusual tasting Brie that contains strong flavours and a pungent aroma. Everyone at the party loved this cheese. I made an unusual comment of it reminding me of the taste of winkles which is strange. A lovely cheese all the same.
Dangermouse –
Beautiful Brie
I am not normally a fan of Brie (obviously I was eating the wrong stuff!). After leaving this out for a few hours it became a delightful gooey oozy taste sensation, which left a slowly fading wonderful aftertaste. I loved it!
Clare Roullier (verified owner) –
I love Brie but I loooved this Brie. Wonderful nutty flavour that lingered on the tongue with a smooth, creamy texture. Will be ordering more, thank you Pong.
Mathew Bennett (verified owner) –
Creamy, nutty, soft works wonderfully melted on top of cauliflower cheese