Brie de Meaux AOC by Fromagerie Beillevaire | ūü¶ÜThe Bow Tie Duck Manila

Brie de Meaux AOC by Fromagerie Beillevaire

Cheese of the Parisian Heart

Brie de Meaux, the most pop¬≠u¬≠lar type of Brie in Paris, has been pro¬≠duced the same way for cen¬≠turies. This raw cow‚Äôs milk cheese has been AOC-pro¬≠tect¬≠ed since 1980.


This is the Brie often called the King of Cheeses. From the town that shares its name, this cheese is made from raw cow‚Äôs milk‚ÄČ‚ÄĒ‚ÄČ25 liters to make one disc, to be exact‚ÄČ‚ÄĒ‚ÄČand requires 6 to 8 weeks to mature and gain its sig¬≠na¬≠ture pun¬≠gent aro¬≠ma. Its vel¬≠vety rind devel¬≠ops small red or brown patch¬≠es, and is thin¬≠ner than that of its close sib¬≠ling, the Brie de Melun. The p√Ęt√© of the Brie de Meaux is of a creamy, melt-in-your-mouth tex¬≠ture, fat¬≠ti¬≠er and run¬≠nier than Camem¬≠bert. It has a rich, but¬≠tery taste with notes of mush¬≠room and truffle.


Tra¬≠di¬≠tion¬≠al¬≠ly, Brie cheeses have their own course or form part of a dessert selec¬≠tion, but serv¬≠ing them as appe¬≠tiz¬≠ers is def¬≠i¬≠nite¬≠ly accept¬≠able. Do take this kind of cheese out of the refrig¬≠er¬≠a¬≠tor an hour before serv¬≠ing, though, to allow it to come to a creamy room tem¬≠per¬≠a¬≠ture. What do you serve with it? Plain crusty breads like sliced baguette will not detract from the fla¬≠vors of this type of cheese, and fruits of all sorts‚ÄČ‚ÄĒ‚ÄČbe they dried or fresh or jams‚ÄČ‚ÄĒ‚ÄČcom¬≠ple¬≠ment the earth¬≠i¬≠ness of Brie. And to cre¬≠ate a pi√®ce de resis¬≠tance for your gath¬≠er¬≠ings, bake the cheese with jam and nuts in its center!

For drinks, the tra¬≠di¬≠tion¬≠al pair¬≠ing for Brie, as with almost all creamy cheeses, is Cham¬≠pagne, but a fruity Pinot Noir or acidic, herb-for¬≠ward Sauvi¬≠gnon Black will work won¬≠der¬≠ful¬≠ly too. Fruity beers like Fram¬≠bozen, car¬≠bon¬≠at¬≠ed ones like Pil¬≠sners, or heave, hearty ones like Stouts and Porters also pair well with Brie.


Pas¬≠cal Beill¬≠e¬≠vaire has made a name for him¬≠self in part¬≠ner¬≠ing with the best arti¬≠sans and experts in every cheese region of France. For his Brie de Meaux, Beill¬≠e¬≠vaire has part¬≠nered with the Bries de Saint-R√©my cheese dairy, for¬≠mer¬≠ly called Soci√©t√© fro¬≠mag√®re de la Brie, and which pro¬≠duces only nine dif¬≠fer¬≠ent types of cheese. Fore¬≠most among these are the Brie de Meaux and its close sib¬≠ling, Brie de Melun.

Brie de Meaux has been pro¬≠duced about 50 kilo¬≠me¬≠ters east of Paris from as ear¬≠ly as 774, orig¬≠i¬≠nal¬≠ly by monks in the Pri¬≠o¬≠ry of Rueil en Brie. It became a favorite of Emper¬≠or Charle¬≠magne and oth¬≠er kings on both sides of the Eng¬≠lish Chan¬≠nel over time. But it tru¬≠ly gained pop¬≠u¬≠lar¬≠i¬≠ty at the Con¬≠gress of Vien¬≠na, when the Duke of Tal¬≠lyrand broke up the somber meet¬≠ings for a while to host a cheese con¬≠test. Brie de Meaux was there crowned the new King of Cheeses.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the but¬≠ter draw¬≠er of a refrig¬≠er¬≠a¬≠tor, not on the shelves them¬≠selves. This is to help reg¬≠u¬≠late their tem¬≠per¬≠a¬≠ture and humid¬≠i¬≠ty lev¬≠els‚ÄČ‚ÄĒ‚ÄČand pre¬≠vents the for¬≠ma¬≠tion of mold. Once opened, they should not be kept in their orig¬≠i¬≠nal pack¬≠ag¬≠ing. Soft cheeses with del¬≠i¬≠cate rinds need to breathe, so they are best placed in glass con¬≠tain¬≠ers lined with paper tow¬≠els to absorb extra mois¬≠ture. Leave the lid open a tiny bit for air to cir¬≠cu¬≠late. Beill¬≠e¬≠vaire cheeses are air-flown from France on demand. They are meant to be con¬≠sumed with¬≠in 1 to 2 weeks of their arrival at your residence.

1 Pairing

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