The best regional grocery stores Seine-Et-Marne

The most important region of the department, Brie gave its name to a cheese renowned worldwide or rather to several cheeses: Les - from Meaux AOC, De AOC, Montereau, Nangis, De. The birth of soft cheeses was established more than a thousand years ago. Since 774, Charlemagne, the first, would have talked about Brie de Brie in eloquent terms: " I just discovered one of the most delicious dishes. " Introduced to the Court by Philippe Auguste and Robert the Pious, he was consecrated for the first time under Louis XV whose wife, Marie Leczinska, advised him to perform the famous bites to the queen, created in her honour by her father Stanislas Leszczynski, Duke of Lorraine. The a took place during the Vienna Congress - 1814-1815 - organized by Metternich's Prince after Napoleon's fall. At a dinner where every Minister of Foreign affairs was invited to bring his country to the cheese of his choice, Talleyrand, the "devil lame", representing France of Louis XVIII, made himself bring about brie. Excited by his taste, Metternich le "Prince of Cheeses and First of Desserts". A transformed declaration, probably by chauvinism, in "King of cheeses, cheese of kings". So there is no brie, but bries, tastes - depending on the cow's feed - of different forms and colours depending on the localities and know-how.

Brie AOC's brie, with a diameter of 35 cm and weights 2,8 kg, has a flowered crust with a red stripe, red stripe or red-stained. Its paste is cream coloured, homogeneous, soft and not caprine.

The brie of Melun AOC does not exceed 28 cm for a weight of 1,5 kg. Its white and fine crust is dotted with red or brown tasks and its homogeneous paste, slightly lumpy, soft and soft, shows yellow yellow tones.

The brie of Montereau, only 18 cm in diameter diameter 2,5 cm thick, weighs between 400 and 500 g. Its taste lies between the brie of Melun and the Coulommiers and its crust is reddish.

The Brie of Nangis, with a diameter of 22 cm, with a thickness of 3 cm and a weight of 1 kg, has a slightly stronger taste than that of brie de Brie. Its crust is white, dotted with red and brown plating and its yellow gold paste.

The brie of Coulommiers or small brie has a straw yellow paste and a sweet almond flavor and white crust, red tachetée. He is the little brother of brie and as some claim, he would even be the ancestor. Smaller but thicker, it has almost all the characteristics. The tradition is to serve it in the morning with a beaujolais or gamay.

On the Seine-et-marnais territory, many are the chèvreries manufacturer of artisanal cheese.

Manufactured with raw cow milk, this fresh cheese, triple cream - 75% - is marketed at a weight of 500 to 600 g for a diameter of 13 cm and a thickness of 5 cm.

A soft cheese, it is recognizable to the leaf of fern that covers it and draws its name. Resembling a coulommiers of greater thickness, its crust is white, slightly stained with red and the texture of its paste is homogeneous and flexible.

This cheese with cow's milk, with flowered crust, born in Chevru, measuring only 16 cm in diameter for a weight of about 700 g. this very ancient cheese is made handcrafted at the Cheese Society of Brie.