LE FROMAGE DE BRIE

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.