Wine’s best friend — cheese
Cheese has gotta be wine’s best friend. And Brie has gotta be one of France’s greatest cheeses. So we made the trip from Paris to Meaux, one of the capitals of French Brie cheese, to visit the Saturday market.
Meaux is a lovely little town, just 50 km to the east of Paris, with the Marne river running through the centre of town. The old town is very well maintained, with the splendid Gothic Saint-Étienne cathedral built from the 12th to the 14th centuries.
But Meaux’s history goes way back, as it was an important urban centre during Roman times. Elements of the Gallo-Roman and medieval walls are still visible.
Today, Meaux is most famous for its wonderful Brie cheese, and its mustard. In fact, Brie de Meaux and Brie de Melun are the most highly esteemed of the many varieties of Brie (Melun is another nice town, about 60 km to the south of Paris).
I had the pleasure of tasting them both at the Meaux market. Brie de Meaux is made from cow’s milk, with an average weight of 2.8 kg for a diameter of 36 to 37 cm (14 to 15 in). Brie de Melun is also made from cow’s milk, with an average weight of 1.5 kg for a diameter of 27 cm.
In short, it is smaller than the Brie de Meaux, but stronger in flavour and smell. I have a slight preference for Brie de Meaux, but both are wonderful, especially if they are mature with a rich, smelly and creamy centre.
Which wines are best paired with Brie? Most would recommend a red wine. But I actually prefer a Chardonnay, meaning white Burgundy or Chablis.
Links
Brie Cheese — Production, Uses, and Recipes
Brie de Meaux Museum
Meaux
Logistics
Train from Paris to Meaux