Ultimate Guide to Brie Cheese Selection & Care
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Cheese Of Melun
Definition and Scope
Cheese of Melun is a French raw cow’s milk cheese originating from the Seine-et-Marne department. It belongs to the Brie family but is distinguished by its smaller size and more intense flavor profile. This cheese holds an Appellation d’Origine Contrôlée status, ensuring production follows strict regional and technical guidelines.
The scope of Cheese of Melun is defined by its specific aging process and microbial activity. It is a surface-ripened cheese with a characteristic bloomy rind formed by Penicillium candidum. Its production is geographically limited to a designated area around the town of Melun, preserving its traditional identity and quality standards.
Production Process
Production begins with raw, unpasteurized cow’s milk sourced from local farms. The milk is warmed and inoculated with specific lactic ferments and rennet to initiate coagulation. The resulting curd is cut, ladled into molds, and drained without pressing, which contributes to its soft, creamy texture.
The cheese is dry-salted and aged for a minimum of four weeks in humid cellars. During this period, it develops its distinctive white, velvety rind through the growth of surface molds. Regular turning and monitoring ensure even ripening and the development of its complex, robust flavor characteristics.
Sensory Profile
Cheese of Melun presents a pale ivory paste that is supple and slightly oozing when fully ripe. Its aroma is earthy and pungent, with pronounced notes of mushrooms and cellar. The texture is creamy yet firm, offering a rich mouthfeel that distinguishes it from milder Brie varieties.
The flavor profile is robust and complex, featuring a pronounced saltiness balanced by buttery and tangy undertones. It leaves a lingering, slightly spicy finish on the palate. This intensity is a direct result of its raw milk composition and extended aging period in controlled environments.
Culinary Uses
This cheese is traditionally served at room temperature to maximize its aroma and texture. It pairs excellently with crusty baguettes and rustic breads that complement its strong character. It is often featured on cheese boards alongside fruits like apples and pears to balance its saltiness.
In cooking, Cheese of Melun can be used in baked dishes where its creamy meltability enhances flavor. It works well in quiches, tarts, and gourmet sandwiches. Its robust profile allows it to stand up to full-bodied red wines such as Burgundy or Bordeaux.
Regional Examples and Variations
The authentic Cheese of Melun is produced exclusively in the Île-de-France region, specifically around Melun. It is sometimes referred to as Brie de Melun to denote its geographical origin and style. No significant variations exist due to the strict AOC regulations governing its production.
While similar to Brie de Meaux, Cheese of Melun is smaller, saltier, and more intensely flavored. Its production volume is limited compared to industrial Brie, emphasizing artisanal methods. This cheese represents a specific terroir expression within the broader Brie family of cheeses.