The original Brie: soft, nutty and creamy, from the farmland just east of Paris.
Where it comes from
Brie de Meaux takes its name from the market town of Meaux, in the Seine-et-Marne, about an hour from Paris. Brie has been made in this region for centuries, and it was a favourite at the French court.
It is made from raw cow’s milk. The curd is ladled into large, flat moulds, and each wheel measures around 36 cm across but only a few centimetres high. It ripens for at least four weeks, and often much longer, while a white, downy rind grows on the outside. Brie de Meaux has been a protected name since 1980.
Supermarket “brie” is often made from pasteurised milk, far from Meaux. The real one is a different experience.
How it tastes
Young, it is mild and milky, with a chalky line in the centre. As it ripens, the paste turns supple and glossy from the rind inwards. The flavour deepens to butter, hazelnut, mushroom and a hint of cream that has just turned.
A perfectly ripe Brie bulges gently when cut, but should never run all over the plate or smell of ammonia.
How to buy and serve it
- Buy a wedge cut from a whole wheel, so you can see the paste.
- Press the rind gently: it should give a little, like a ripe avocado.
- Avoid wedges with a grey or brown rind, or a strong ammonia smell.
- Take it out of the fridge an hour before serving.
- The rind is part of the cheese. Eat it.
The pairing
Our pick: a dry sparkling wine. The bubbles and fresh acidity cut through the creamy paste, and the toasty notes of a traditional-method sparkling wine echo the mushroom rind. Champagne is the classic.
A dry sparkling wine also helps with the texture: a creamy cheese coats the mouth, and the bubbles lift it away so that every bite tastes as fresh as the first.
- From our list: Domaine Sunnen-Hoffmann Crémant Blanc de Noir (about €19.70), with fine bubbles and a little red-fruit depth.
- A light red: Desvignes Morgon “La Voûte Saint-Vincent” (about €19), served slightly cool. Low tannin keeps it friendly.
- Close to home: a Crémant de Luxembourg or a soft Moselle Pinot Blanc.
- Avoid: big, tannic reds. The creamy cheese makes them taste bitter.
Also try it with
- A fresh baguette, nothing more.
- Fresh figs, grapes or a spoon of fig jam.
- Baked whole with honey and walnuts for a party.
- Slices tucked into a ham and apple sandwich.
More cheeses → · See all twenty bottles →
Photo: Pixabay
Prices were checked in October 2026 and can change. Please drink responsibly. L’abus d’alcool est dangereux pour la santé, à consommer avec modération.