Brie de Meaux AOC by Fromagerie Beillevaire | 🦆The Bow Tie Duck Manila
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Pre-ordered Brie de Meaux AOC by Fromagerie Beillevaire

Cheese of the Parisian Heart

Brie de Meaux, the most pop­u­lar type of Brie in Paris, has been pro­duced the same way for cen­turies. This raw cow’s milk cheese has been AOC-pro­tect­ed since 1980.

TAST­ING NOTES FROM THE CURATOR

This is the Brie often called the King of Cheeses. From the town that shares its name, this cheese is made from raw cow’s milk — 25 liters to make one disc, to be exact — and requires 6 to 8 weeks to mature and gain its sig­na­ture pun­gent aro­ma. Its vel­vety rind devel­ops small red or brown patch­es, and is thin­ner than that of its close sib­ling, the Brie de Melun. The pâtĂ© of the Brie de Meaux is of a creamy, melt-in-your-mouth tex­ture, fat­ti­er and run­nier than Camem­bert. It has a rich, but­tery taste with notes of mush­room and truffle.

PREPA­RA­TION OR PAIRINGS

Tra­di­tion­al­ly, Brie cheeses have their own course or form part of a dessert selec­tion, but serv­ing them as appe­tiz­ers is def­i­nite­ly accept­able. Do take this kind of cheese out of the refrig­er­a­tor an hour before serv­ing, though, to allow it to come to a creamy room tem­per­a­ture. What do you serve with it? Plain crusty breads like sliced baguette will not detract from the fla­vors of this type of cheese, and fruits of all sorts — be they dried or fresh or jams — com­ple­ment the earth­i­ness of Brie. And to cre­ate a pièce de resis­tance for your gath­er­ings, bake the cheese with jam and nuts in its center!

For drinks, the tra­di­tion­al pair­ing for Brie, as with almost all creamy cheeses, is Cham­pagne, but a fruity Pinot Noir or acidic, herb-for­ward Sauvi­gnon Black will work won­der­ful­ly too. Fruity beers like Fram­bozen, car­bon­at­ed ones like Pil­sners, or heave, hearty ones like Stouts and Porters also pair well with Brie.

AN IRON-CLAD PARTNERSHIP

Pas­cal Beill­e­vaire has made a name for him­self in part­ner­ing with the best arti­sans and experts in every cheese region of France. For his Brie de Meaux, Beill­e­vaire has part­nered with the Bries de Saint-RĂ©my cheese dairy, for­mer­ly called SociĂ©tĂ© fro­magère de la Brie, and which pro­duces only nine dif­fer­ent types of cheese. Fore­most among these are the Brie de Meaux and its close sib­ling, Brie de Melun.

Brie de Meaux has been pro­duced about 50 kilo­me­ters east of Paris from as ear­ly as 774, orig­i­nal­ly by monks in the Pri­o­ry of Rueil en Brie. It became a favorite of Emper­or Charle­magne and oth­er kings on both sides of the Eng­lish Chan­nel over time. But it tru­ly gained pop­u­lar­i­ty at the Con­gress of Vien­na, when the Duke of Tal­lyrand broke up the somber meet­ings for a while to host a cheese con­test. 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 but­ter draw­er of a refrig­er­a­tor, not on the shelves them­selves. This is to help reg­u­late their tem­per­a­ture and humid­i­ty lev­els — and pre­vents the for­ma­tion of mold. Once opened, they should not be kept in their orig­i­nal pack­ag­ing. Soft cheeses with del­i­cate rinds need to breathe, so they are best placed in glass con­tain­ers lined with paper tow­els to absorb extra mois­ture. Leave the lid open a tiny bit for air to cir­cu­late. Beill­e­vaire cheeses are air-flown from France on demand. They are meant to be con­sumed with­in 1 to 2 weeks of their arrival at your residence.

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