Brie
From the more refined and delicate Brie de Meaux, to the more marked and full Brie de Melun. Like a secret that shouldn’t be revealed, it has remained hidden for a long time.
More patient than its cousin Camembert, it prepares its creamy pasta. It refines its character in eight weeks and can take on different inflections.
Brie
Initially called the Parisian before taking on the name of the plain from where it originates: the Brie plain, in the Seine et Marne.
It is one of the most appreciated and popular French cheeses in the world, Often used in the kitchen for its versatility: It stimulates one’s fantasy, from appetizers to risottos, from salted pies to second dishes with vegetables and meats.
