Recipes & Wine Pairing.

Brie de Meaux

KING OF CHEESE.

KING OF THE BRIE.

PRINCE OF THE DESSERTS.

General information:
Origin: Ile-de-France
Cheese group: Soft, bloomy-rind cheeses
Strength: Medium
Taste: Hazelnut, herb, lightly acidic and fruity
Fat content: 45%
Season: Summer, autumn and winter.

Wine Pairing:

Champagne, Cabernet Sauvignon, Pinot noir or Merlot.

Description:

Brie de Meaux is known as the cheese of Kings as it was loved by Charlemagne, Charles of Orléans and even Henry IV. But it is also the "king of cheeses". It received this title on the occasion of the Viennese congress in 1814. Gourmets in France and the rest of the world agreed that this distinction be given to the Brie de Meaux, making it one of the most famous cheeses.
In contrast to "normal" brie, whose origin is not protected, the AOC cheese Brie de Meaux, can only come from a certain area in the

Ile-de-France near Paris. Here it has kept its rural tradition and its hand-crafted production.

The big, round, soft cheese has a velvet white mould rind, which changes to a reddish hue during the ripening process. Brie de Meaux AOC has a slight bitter taste that if left to unfold, develops into a completely soft, and very aromatic flavor.
 

Recipes:

Brie and Onion tart

Serves: 3 - 4 persons.

Preparation Time: 15 minutes.

Cooking Time: 20 minutes

• A frozen Puff pastry pie
• 3-4 onions
• 250gm (8 ounces) Brie de Meaux (yes, it works well with other brie as well)

Chop the onions into large pieces, and fry slowly in butter at a low heat, until soft and slightly browned

Unroll the pastry (or roll it, if you are making it yourself)

Spread the onions out on the pastry

Cut the cheese into chunks about 2cm across, and spread these evenly across the tart

Cook for about 20 minutes at 220 degrees. The cheese will have melted, and flowed into the onions and pastry.

Bon appétit.

Brie de Meaux with Roquefort and raisins

Serves: 2 - 3 persons.

Preparation Time: 15 minutes.

Cooking Time: 20 minutes

• 60 grams Roquefort cheese

• 60 grams butter

• 1 tablespoon raisins

• 200 grams Brie de Meaux

Mix the roquefort and butter and add the raisins, that were first soaked in water.

Cut the brie horizontally and spread the roquefort-butter-raisin-mixture on one half of the brie.

Replace the top half on the brie and store the cheese for 3 hours in the refrigerator.

Serve at room temperature.

Bon appétit.

Soon more recipes . . . be patient.