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Topic: Brie de Meaux

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	Brie de Meaux
		The Brie de Meaux is a cheese with the fresh milk of cow, with soft paste and flowered crust.
		The cheese of the "country of Brie" seems known as of Charlemagne whose appreciated it extremely.
		The curd is moulded manually using a "shovel for Brie".
	www.aftouch-cuisine.com /en/brie-de-meaux-16.htm (201 words)

	All about French cheeses (Site not responding. Last check: 2007-10-12)
		Brie de Meaux is known as the cheese of Kings as it was loved by Charlemagne, Charles of Orléans and even Henry IV.
		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.
		Brie de Meaux has a slight bitter taste that if left to unfold, develops into a completely soft, and very aromatic flavour.
	g.msn.com /9SE/1?http://www.frencheese.co.uk/cheeses/detail-cheeses.php?id=16&&DI=6244&IG=e96dbf3b49e04867b6c52f745b35e6d9&POS=6&CM=WPU&CE=6&CS=AWP&SR=6 (189 words)

	Brie de meaux - french cheese (Site not responding. Last check: 2007-10-12)
		Brie is a soft-pasted cheese with a bloomy rind made from raw cow’s milk.
		Brie de Meaux is made in the shape of a flat wheel with an average weight of 2.6 kilograms.
		Brie des Meaux saw the day of its greatest triumph at the Congres of Vienna in 1814 when it was heralded as the «king of cheeses» and a «royal cheese».
	www.france-gourmet.fr /Cheese/BrieDeMeaux.html (344 words)

	BRIE DE MEAUX-FORMAGGIO.IT
		A soft cheese made from raw cow’s milk with a crust covered in a fine coating of white downy, Brie de Meaux is produced in the form of a flat cylinder with an average weight of 2.6 kilogrammes.
		In 1793 the revolutionary Lavallée noted that "the cheese of Brie, loved by rich and poor, was preaching equality before it was ever imagined to be possible".
		Nevertheless, in 1814, at the Congress of Vienna, Brie de Meaux celebrated its greatest triumph, thereby earning its nickname of "king of cheeses and cheese of kings".
	www.formaggio.it /francia/briedemeauxE.htm (258 words)

	The Teddington Cheese description of Brie de Meaux
		The Worldwide popularity of Brie de Meaux is possibly down to one man. During the Vienna Congress in 1814, arguments broke out as to which country produced the finest cheese.
		Brie itself originated, unsurprisingly, in the region of Brie (some 50 Km east of Paris) and is thought to have been made in the 8th century, when the emperor Charlemagne is said to have tasted it.
		During the French Revolution, Louis XVI is said to have requested a final taste of Brie de Meaux before his arrest.
	www.teddingtoncheese.co.uk /acatalog/de286.htm (405 words)

	PRÉSIDENT BRIE (Site not responding. Last check: 2007-10-12)
		Brie is traditionally made in the areas to the East of Paris extending from the Ile-de-France area, through the Champagne-Ardennes area and into Lorraine.
		Brie is a soft, unpressed, and naturally drained cow's milk cheese with a white rind flora.
		Président Light Brie has all the flavour of a standard brie, but only half the fat which makes it perfect for those wanting to indulge their taste buds withouth adding to their waist-line.
	www.lactalis.co.uk /perfectcheeseboard/brie.asp (374 words)

	Brie Cheese-France: French Cheese Guide
		In 1814, the Prince de Talleyrand organized a European tournament during the Congress of Vienna.
		Brie de Meaux was awarded the first prize and declared "Le Roi des Fromages" (The King of Cheeses).
		Brie making: About 25 liters (6.60 gallons) of pasteurized cow's milk are needed to make one Brie de Meaux cheese.
	www.cheese-france.com /cheese/brie.htm (242 words)

	Meaux (Municipality, Seine-et-Marne, France)
		In 1229, the Treaty of Meaux, ending the Albigensian Crusade, was signed by king of France Philippe-Auguste and count of Champagne, on behalf of count of Toulouse.
		In the XIXth century, the economical development of Meaux was triggered by the digging of the Ourcq Canal (1803-1825), linking in 108 kms the rivers Seine and Ourcq, the introduction of sugarbeet cultivation in the area in 1806 as a response to the Continental System, and the inauguration of the railway line Paris-Meaux in 1849.
		On 28 February 2003, Ange Anziani, Mayor of Meaux, and Jean-Francois Copé, State Secretary in charge of the relations with the Parliament and Spokesperson of the Government, former Mayor of Meaux, officially gave the municipal flag to the Scouts of Meaux (Scouts de France).
	www.crwflags.com /fotw/flags/fr-77-me.html (883 words)

	What is Brie?
		Brie is a creamy cow's milk cheese from France which is well known around the world.
		True Brie must be made from unpasteurized milk, and is therefore unavailable in the United States, where the United States Department of Agriculture prohibits raw milk cheese under 60 days old.
		Brie de Meaux and Brie de Melun both have protected origin designations, and can only be made in France.
	www.wisegeek.com /what-is-brie.htm (476 words)

	David Lebovitz: To Brie or Not To Brie
		Brie is not a town, but a region to the east about one hour away by car or train.
		Brie de Melun is aged longer than Brie de Meaux.
		These two Brie cheeses are AOC (Appellation d'Origine Contrôlée) as of 1990, a product designation given by the French authorities, which states that these specific cheeses meet certain criterion for heating, coagulating, and salting the milk, the subsequent ripening, as well as being fabricated within the specific region.
	www.davidlebovitz.com /archives/2005/06/to_brie_or_not.html (1655 words)

	The History of Brie Cheese (Site not responding. Last check: 2007-10-12)
		Brie Cheese is also known as Brie de Meaux and is considered one of the most popular of the 400+ cheeses from France.
		Brie de Meaux was the winner and became known as the “King of Cheeses”.
		Brie has a very fragile curd that is easily broken and requires a special room built only for the use of making Brie and Triple Crème. It has to maintain just the right temperature or the maturation process will not work.
	blog.worldvillage.com /home/the_history_of_brie_cheese.html (808 words)

	Brie and Brie de Meaux, cheese from France
		The competitor (against roquefort) for the title 'king of cheese'; in France is Brie, specifically Brie de Meaux.
		Brie de Meaux is the finest example of Brie.
		Brie is best eaten at room temperature, and forms a crucial part of any cheese course.
	www.francethisway.com /frenchcheesebrie.php (430 words)

	Gourmet Cheeses, Books, Kits, Cheese Parties, and Cheese Supplies - 6 lb Wheel Of Fromage de Meaux
		Most Domestic Brie is factory made while fermier or farmhouse production tends to be named after the region in which it is made.
		Both are raw milk according to their AOC Guidelines, which means we are not able to import them (FDA rules require that raw mild cheeses must be aged for at least 60 Days to be imported).
		The Fromage de Meaux is an acceptable substitute under the circumstances with flavor that is remarkably Close.
	www.cheesesupply.com /product_info.php/products_id/106 (189 words)

	Gruppo LCF Rothschild - Lo Stile Di Vita - Mixed Farming - Brie de Meaux (Site not responding. Last check: 2007-10-12)
		Ernest Mayor S.A. The production of Brie de Meaux, a soft cheese with an unwashed rind, is subject to A.O.C. appellation d'origine contrôlée) restrictions.
		This primarily entails compliance with unbending specifications that include a clearly delineated geographical origin, as well as an obligation to hand-shape the wheels and use unpasteurised milk, giving the cheese a more distinctive flavour.
		Brie de Meaux Fermier may be made only on the farm, using the milk produced daily by the farm's own cattle.
	www.lcf-rothschild.com /it/groupe/art/agriculture/brie.asp (193 words)

	brie de meaux cheese - gourmet cheese, french cheese, gourmet food
		Brie de Meaux is one of the French "Le Roi des Fromages" (The King of Cheeses) and comes from a certain area in the Ile-de-France near Paris.
		Brie de Meaux is a big, round, soft cheese, has a velvet white mould rind, which changes to a pinkish-beige during the ripening process.
		Brie de Meaux has a slight bitter taste that if left to unfold, develops into a completely soft, hazelnut and fruit flavor.
	www.cheeseline.com /french-cheeses/brie-de-meaux-cheese-100399.aspx (308 words)

	Brie de Meaux AOC (Site not responding. Last check: 2007-10-12)
		This real brie is made in the town of Brie 60 miles from Paris.
		A wheel of Brie de Meaux will surely entertain your guests as a cheese like this is hard to find in the modern world.
		In fact, you should not be able to taste the difference between a real brie and a real camembert.
	www.worldsfoods.com /view.asp?prod_ID=2924 (170 words)

	Brie de Meaux cheese : Buy this french cheese online and send it around the world in 36 hours
		And it is the Brie, already “cheese of kings”, which won the competition.
		There is little difference between maturing processes of Brie of Melun and Brie of Meaux (pronounce “mo”).
		Less strong and salty than its cousin the Brie of Melun, its creamy paste is easy to cook.
	www.cheeseonline.fr /cheese/fromage-en-brie-de-meaux-0.html?PHPSESSID=... (196 words)

	Gourmet cheese Cheese Baskets Cheese Gifts Cheese gift baskets Gourmet cheeses Gourmet cheese basket Gourmet gift ...
		Brie de Meaux, hitherto unknown, became the darling of the cheese world.
		Today Brie de Meaux is an AOC or name-controlled cheese, which means that it's subject to rigorous requirements to ensure quality.
		Brie de Meaux should be left at room temperature for as long as you can stand it whereupon you should eat it on a crusty baguette, or as they are referred to in some parts, a Freedom Stick.
	www.bedfordcheeseshop.com /catalog/?id=18 (237 words)

	Brie de Meaux, tout sur les fromages français sur Saveurs du Monde
		Brie de Meaux, tout sur les fromages français sur Saveurs du Monde
		Originaire de Meaux, dans la région de la Brie, ce fromage est bon toute l'année mais le meilleur est celui de l'automne et de l'hiver.
		La Brie et la Meuse réunissent toutes deux les conditions pour obtenir un excellent brie : des herbages de grande qualité, des conditions climatiques favorables et des sols calcaires ou argilo-calcaires.
	www.saveursdumonde.net /ency_5/france/brie.htm (376 words)

	Russo's Spotlight On: Brie de Meaux
		Of the many types, Brie de Meaux is arguably the finest, and certainly the best known.
		Brie de Meaux was universally acclaimed as the winner, and so the unassuming disc became an overnight success.
		It is then manually cast into its mould with a pelle à Brie, or Brie shovel.
	www.russos.com /spotlight/spotlight.html (609 words)

	Cheese - Brie
		At the end of the Napoleonic wars in 1815, Brie was crowed King of cheeses, "Le Roi de Fromages".
		Unfortunately most of the cheese calling itself Brie no longer comes from the Brie region of France.
		Brie must warm at least 25 minutes outside of the refrigerator before it is served.
	www.gourmetsleuth.com /cheese_brie.htm (123 words)

	BRIE DE MELUN-FORMAGGIO.IT
		A soft cheese made from raw cow’s milk with a fine crust covered in a felt-like white coating lightly marked with red, Brie de Melun is produced in the form of a flat cylinder with an average weight of 1.5 kilogrammes.
		Produced in the Brie region, a fertile clay plateau, plus some adjacent communes belonging to the départments of Aude and Yvonne.
		It seems that Brie de Melun, of very ancient origin, is the ancestor of all Brie cheeses and that, like its cousin the Brie de Meaux, it was appreciated by rulers and eulogized by writers and poets.
	www.formaggio.it /francia/briedemelunE.htm (197 words)

	Brie brie brie \| Ask MetaFilter
		Of course it's not "real" Brie de Meaux since it would have to be made with pasteurized milk to be sold here.
		It means a kind of cheese (brie) made in the region of Meaux, a city to the east of Paris.
		Saying that pasteurized brie de Meaux is bad would be like saying that New York cheddar is bad.
	ask.metafilter.com /mefi/39304 (1038 words)

	MotherNature.com - Brie (Site not responding. Last check: 2007-10-12)
		Brie is a soft French cheese made from cows’; milk and, like Parmesan, it is ripened by mold.
		Brie was a favorite of French royalty in the 15th century.
		French Brie is marketed under two names protected by the French government: Brie de Meaux (check for the AOC or Appellation d’Origine Contrôlée regulated name designation), and Brie de Melun, which is not exported.
	www.mothernature.com /Library/Ency/Index.cfm/id/1677001 (630 words)

	Brie de Meaux by Di Bruno Bros.
		Brie made and matured in specified zones typically from unpasteurized milk.
		This Brie de Meaux is pasteurized and legal to export.
		As with all high end brie, great any time of the day with fruits, breads, and red wine.
	www.dibruno.com /Detail.bok?no=575 (55 words)

	Enticing Tomato and Brie de Meaux Tart! - Recipes (Site not responding. Last check: 2007-10-12)
		For interest’s sake, I did look up the girl name “Brie” on Babynames and other such “naming engines”, but all they could tell me was that it was French.
		Brie, or Brie de Meaux as the knowledgeable French call it, is you guessed it, originally a French cheese and is known as the “
		According to French Cheese, the AOC cheese Brie de Meaux’s origin is protected and can only come from a certain area in the Ile-de-France near Paris.
	www.recipe.org.au /enticing-tomato-and-brie-de-meaux-tart (642 words)

	AOC - LE BRIE DE MEAUX
		Le Brie de Meaux a su conserver les traditions d'une fabrication fermière.
		Lors de la mise en vente au consommateur, le fromage doit au moins être affiné sur la moitié de son épaisseur.
		Consommé en fin de repas, le Brie de Meaux peut aussi être dégusté en canapés, en croquettes ; il entre dans la composition de nombreuses recettes régionales, telles que les galettes briardes et le croque-briard...
	www.maison-du-lait.com /prodlait/AOC/Meaux.html (368 words)

	Epicurean Picnic \| Brie De Meaux (Site not responding. Last check: 2007-10-12)
		Having captured the hearts of all those who have experienced it's outstanding flavor, brie has been called French cheese's king of kings.
		Brie de Meaux is an AOC, or named-controlled cheese, which means that it is subject to rigorous requirements to ensure quality.
		Each cheese is hand-formed, using a phenomenal 23 liters of milk, and it can only be made in certain regions of France just outside of Paris.
	www.epicureanpicnic.com /cheeses/meaux1.html (113 words)

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