Brie de Melun may be the oldest of all the types of Brie cheeses.
It has the same look inside and outside as regular Brie, though the white rind may have red or brown blushes on it.
It has a stronger, saltier taste than Brie de Meaux, and won’t get to the point of having an almost runny inside, as other Bries do.
Brie de Melun is made from raw cow’s milk. The milk is heated only once, to 30 C (86 F.) Then it is allowed to sit and form curd for at least 18 hours. The curd is packed by hand into moulds that are 12 cm (4 ¾ inches) tall. The moulds are turned several times for draining for the first few days. They are salted on one side with dry salt, then on the next day salted on the other side. They are aged in this way for at least 4 weeks, counting from the day they were made, but are best aged for at least 7 weeks.
A finished Brie de Melun cheese will be 27 – 28 cm wide by 3 cm high (10.5 inches x 1.25 inches), and weigh about 1.5 to 1.8 kg. (3 ¼ to 4 pounds.) The weight varies depending on how long it has been aged.
Brie de Melun can be made anywhere in the département of Seine-et-Marne, in Aube (cantons of Marcilly-le-Hayer and de Nogent-sur-Seine), and in Yonne (cantons of Cheroy, Sergines and Pont-sur-Yonne.) Melun itself is located in Seine & Marne.
The cheeses may be aged by two producers; the “Société Fromagère de la Brie à Saint Siméon”, or by the “SARL Loiseau à Achères-la-forêt.”
Standards for Brie de Melun are maintained by the “Syndicat Interprofessionnel de Défense du Brie de Melun” in Melun, Seine & Marne, France.
If the cheese is sold very fresh and not very ripe, it’s called “Brie de Melun Bleu.”
Brie de Melun has a 45 % butterfat content.
Store Brie de Melun Cheese wrapped in waxed paper, in a perforated plastic bag (vegetable bag.)
The AOC for Brie de Melun Cheese was received 18 August 1980.