Brie de Melun

Brie de Melun

What it is

Its curd is set by acidity over at least eighteen hours rather than by rennet in under one, the older method and the reason the paste stays dense and salty instead of flowing. Carried past six months it dries into brie noir, which farm workers in the Brie are said to have dunked in their morning coffee.

In the kitchen

Do not wait for it to run like a Meaux — it never will. Buy it firm, serve it barely cool, and give it a salted bread rather than butter.

Goes with

Walnut Apple T65 bread flour Butter Grape Coffee Cider vinegar Celery

Same species

Brie de Meaux

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