Brie de Montereau is an unpressed, uncooked cheese.
It is a raw cow’s milk version of Brie with a reddish crust.
To make it, the milk is partially skimmed, then curd formed, which is then ladled into moulds that are 8 to 10 cm (3 to 4 inches) high over a period of 3 hours, in batches of 2 to 3 goes. The curd is let drain 18 hours in the moulds, then the cheese is salted, and aged 4 to 6 weeks.
Brie de Montereau comes in two sizes: one is 20 cm (8 inches) wide, weighing 1 lb (2 1/4 pounds), the smaller is 18 cm (7 inches) wide, weighing 400 to 500 g (about 1 pound.) Both sizes are 2.5 cm (1 inch) thick.
Brie de Montereau is made in Montereau, France, from July through to March.
It is not an AOC Brie.
Brie de Montereau contains 45% butterfat.