Brie from Meaux AOP

Origin of the Product: This product, historically of Briarde origin, has seen its production area expand towards the east as far as the Meuse, a department which produces more than 2/3 of Brie de Meaux AOP. The terroir of its production extends from the layer of Marne in the Paris region to the coasts of Meuse. The king of cheeses was crowned at the Congress of Vienna in 1815. Charles of Orleans used it as a present to charm the ladies of the Court.

History of the Producer: In the Meuse, near Bar-le-Duc, the Dongé cheese dairy continues the artisanal production of Brie de Meaux AOP. This family business preserves the know-how and the procedures practiced are the same as in 1922. The milk comes from breeders located within a radius of around thirty kilometers. The curds are molded using a brie shovel, a traditional phase which is decisive in the character of the final product. Characterized by its rustic appearance, its creamy body and its white flower streaked with a pretty natural red, it offers a good length in the mouth with a wide aromatic palette.

Selection of Laëtitia Gaborit: It is the Brie de Meaux AOP that I love: for its family history and the way they work, the link that the cheese dairy makes between modernity and tradition. It's the one I've known for years and it remains one of my favorites. The balance between the dough and the rind is perfect, you can feel all the know-how of this family right from the start. Its creamy aromas and sweetness can only seduce you.