How Brie De Meaux Cheese Is Made In France | Regional Eats

Summary

Claudia Romeo explores Ferme des 30 Arpents in Seine-et-Marne, France, a farm renowned for crafting Brie de Meaux. The script details the artisanal cheese-making process, from milking 250 cows to fermenting with penicillium and Geotrichum. The transformation from 25 liters of milk to a 3-kilo cheese wheel is highlighted, showcasing the meticulous steps including curdling, molding, salting, and maturation at 6-8 degrees Celsius. The final product is described as creamy, buttery, and sweet, with a tangy aroma reminiscent of nuts and apples.

Takeaways

• 📍 Located in Seine-et-Marne, France, the birthplace of Brie, Ferme des 30 Arpents is one of the seven farms making Brie de Meaux.
• 🐄 The farm has 250 cows, and the cheese is made fermier style, meaning it's produced entirely on the farm.
• 🥛 Milk is stored for 18 hours, with some cream removed and natural ferments like penicillium and Geotrichum added for Brie de Meaux's unique texture and flavor.
• 🕒 After one day, milk is moved and curds are formed using rennet, which takes about an hour to solidify the milk.
• 🔥 The mold of the cheese is made of three layers, which are gradually removed as the cheese loses liquid, reducing from 25 liters to 5 liters over three hours.
• 🧀 On the first day, cheeses are turned three times in their molds and then piled up to maintain their shape.
• 🕒 The cheeses stay in the molds for 24 hours to ensure all liquid is drained, resulting in a 3-kilo wheel of Brie de Meaux.
• 🧂 The next day, cheeses are removed from molds, salted, and then moved to another room for five to seven days, where they are turned three times to prevent collapsing.
• 🌡️ The maturation process occurs in cold rooms, with the final room being at 6 degrees Celsius, where the cheese develops a hard crust and a very soft, creamy, and buttery interior.
• 🍏 The matured Brie de Meaux has a strong, tangy smell with notes of nuts and apples, and is described as sweeter than a younger cheese.

Q & A

Where is the Ferme des 30 Arpents located?

The Ferme des 30 Arpents is located in Seine-et-Marne, France, near the birthplace of Brie and approximately 12 kilometers from Disneyland Paris.

What type of Brie cheese does Ferme des 30 Arpents produce?

Ferme des 30 Arpents produces Brie de Meaux, specifically the fermier style, which means it is made entirely on the farm from the milk of their own cows.

How many cows does the farm have, and what happens to the milk after collection?

The farm has 250 cows. After milk is collected, it is stored in vats for 18 hours, during which some cream is removed and natural ferments like penicillium and Geotrichum are added.

What is the role of rennet in the cheese-making process described in the script?

Rennet is added to the milk to cause it to solidify into curds, a process that takes about one hour.

How is the cheese shaped and what happens during the first day in the molds?

Cheeses in molds are turned three times on their first day using a steel plate to maintain their shape, and then they are piled up on top of each other.

What is the transformation process of the milk in terms of volume and weight during cheese making?

The milk undergoes a transformation from 25 liters of liquid to 5 liters, and the final cheese weight is 3 kilos.

How long do the cheeses stay in the molds and what happens after they are removed?

The cheeses stay in the molds for 24 hours to ensure they drain all their liquid. After being removed, they are salted.

What is the purpose of turning the cheeses three times after they are salted?

Turning the cheeses three times after salting is done to prevent them from collapsing and to ensure even maturation.

Describe the changes in the cheese's appearance and smell as it matures.

During maturation, the cheese starts to get whiter, and the effects of the ferments added to the milk become visible. The smell evolves to be strong, tangy, and reminiscent of nuts and apples.

What is the temperature in the final room of the maturation process, and how does it affect the cheese?

The temperature in the final maturation room is 6 degrees Celsius. This cold environment is crucial for the proper maturation of the cheese, allowing it to develop its characteristic creamy and buttery texture.

How does the taste of the Brie de Meaux cheese evolve over time according to the script?

The taste of the Brie de Meaux becomes sweeter and creamier as it matures, with a texture that is very soft and a flavor profile that includes notes of nuts and apples.

Outlines

00:00

🧀 Production of Brie de Meaux at Ferme des 30 Arpents

Claudia Romeo visits Ferme des 30 Arpents in Seine-et-Marne, France, a farm renowned for producing Brie de Meaux cheese. The farm is unique as it is one of only seven that produce this cheese and the sole farm that makes it 'fermier' style, meaning the cheese is made entirely on the farm where the cows are milked. The farm houses 250 cows, and the cheese-making process begins with milking and storing the milk in vats for 18 hours, during which some cream is removed, and natural ferments like penicillium and Geotrichum are added. These ferments are crucial for the cheese's characteristic texture and flavor. After a day, the milk is moved to another room where rennet is added to form curds, a process that takes about an hour. The curds are then molded, and the mold layers are gradually removed as the cheese loses liquid, reducing from 25 liters to 5 liters over three hours. On the first day, the cheese molds are turned three times to maintain their shape and are then piled up. The final product weighs approximately 3 kilograms.

05:22

🛠 The Art of Brie de Meaux Maturation

The cheeses are left in their molds for 24 hours to ensure proper drainage. Ferme des 30 Arpents produces around 300 wheels of Brie de Meaux daily from 100 basins. After molding, the cheeses are removed, salted, and then transferred to a room for five to seven days where they are turned three times to prevent collapsing. During this period, the cheeses start to whiten, and the effects of the initial ferments become visible. The cheeses are then moved to a colder room for maturation, where they develop a hard crust on the outside and a very soft interior. Claudia describes the texture as creamy, buttery, and sweet, with a strong, tangy aroma reminiscent of nuts and apples.

10:55

🍯 The Flavor Profile of Brie de Meaux

Claudia Romeo experiences the taste of Brie de Meaux, noting its creamy and buttery texture. She finds the cheese to be surprisingly sweet, suggesting that it is sweeter than a cheese that has been aged for only four weeks. The description implies a complex flavor profile that evolves with the aging process, becoming richer and sweeter over time.

Keywords

💡Seine-et-Marne

Seine-et-Marne is a department in the Île-de-France region of France, known for being the birthplace of Brie cheese. In the video, it serves as the setting where the Ferme des 30 Arpents is located, emphasizing the region's historical and cultural significance in cheese making. The mention of Seine-et-Marne situates the viewer in a specific geographical and culinary context.

💡Brie de Meaux

Brie de Meaux is a specific type of Brie cheese that is made in the Meaux region of Seine-et-Marne. It is characterized by its rich, creamy texture and is one of the seven types of Brie produced in the area. The video focuses on the production process of this cheese, highlighting its unique qualities and the craftsmanship involved in its making.

💡Ferme des 30 Arpents

Ferme des 30 Arpents is one of the seven farms that produce Brie de Meaux and is the only one that makes it 'fermier' style, meaning the cheese is made entirely on the farm from the milking of the cows to the final product. This keyword is central to the video's theme, showcasing the farm's role in the traditional and authentic production of Brie de Meaux.

💡Cows

The cows at Ferme des 30 Arpents are the source of the milk used to make Brie de Meaux. The video mentions that the farm has 250 cows, emphasizing the importance of the quality of the milk in the cheese-making process. The cows are part of the farm-to-table narrative that the video presents.

💡Milk Collection

Milk collection is the process of gathering milk from the cows, which is the first step in cheese production. The script describes how the milk is stored in vats for 18 hours, with some cream removed and natural ferments added. This process is crucial for setting the stage for the cheese's unique texture and flavor.

💡Natural Ferments

Natural ferments, such as penicillium and Geotrichum, are added to the milk during the cheese-making process. These ferments are responsible for the signature texture and flavor of Brie de Meaux. The video emphasizes the role of these ferments in creating the distinct characteristics of the cheese.

💡Curds

Curds refer to the solid part of the milk that separates from the liquid whey during the cheese-making process. In the video, the milk is moved to another room where it is split into curds with the addition of rennet. This process is essential for the formation of the cheese's structure.

💡Mold

The mold used in the cheese-making process at Ferme des 30 Arpents is described as having three layers, which are removed as the cheese loses liquid. This keyword is significant as it illustrates the physical transformation of the cheese during maturation and contributes to the final product's consistency.

💡Maturation

Maturation is the process by which cheese is aged to develop its flavor and texture. The video describes the maturation room's cold temperature and the steps involved, such as turning the cheeses and the addition of salt. This process is crucial for the development of Brie de Meaux's complex flavors.

💡Rennet

Rennet is an enzyme used in cheese-making to coagulate the milk, turning it into curds. The video mentions that rennet is added to the milk, and it takes about an hour to solidify it. Rennet is a key component in the cheese-making process, as it initiates the transformation of liquid milk into solid cheese.

💡Salting

Salting is a step in the cheese-making process where salt is applied to the cheese to enhance flavor, preserve the cheese, and draw out moisture. The video describes the salting of the cheeses, which is an important step in shaping the final taste and texture of Brie de Meaux.

Highlights

Claudia Romeo is in Seine-et-Marne, France, the birthplace of Brie cheese.

Ferme des 30 Arpents is one of the seven farms making Brie de Meaux, with a unique fermier process.

The farm's location is 12 kilometers from Disneyland Paris, offering a different type of theme park experience.

The farm has 250 cows, which are milked on-site for the cheese production.

Milk is stored for 18 hours, with some cream removed and natural ferments like penicillium and Geotrichum added.

After one day, milk is moved to another room for curdling with the addition of rennet.

The mold of the cheese is made of three layers, which are removed as the cheese loses liquid.

The cheese production process reduces the volume from 25 liters of liquid to 5 liters.

The final weight of the cheese after the process is 3 kilos.

Cheeses in molds are turned three times on the first day to ensure they hold their shape.

The farm produces about 300 wheels of Brie de Meaux daily, ladled from 100 basins.

Cheeses are salted the day after molding, with salt crystals applied by hand.

Cheese wheels are turned three times during a five to seven-day period to prevent collapsing.

The cheese develops a whiter color and the effects of the initial ferments become visible.

The maturation process occurs in a cold room at 8 degrees Celsius.

The final room of the maturation process is even colder, at 6 degrees Celsius.

The cheese has a hard crust outside and a very soft, creamy, and buttery interior.

The matured cheese has a sweet taste, possibly sweeter than if it were only four weeks old.

Transcripts

Claudia Romeo: We're in Seine-et-Marne, in France,

in the birthplace of Brie.

And, actually, we're not far from Paris.

We're at, like, 12 kilometers from Disneyland Paris,

but here it's another type of theme park.

We are at the Ferme des 30 Arpents,

which is one of the seven farms making Brie de Meaux,

and the only one that makes it fermier,

which means from the farm,

which means that the cows are milked here

and the cheese is just made 100 meters from here.

Claudia: The farm has 250 cows in total.

After milk is collected,

it is stored in these vats for 18 hours

and some part of its cream is taken out

while some natural ferments are added.

These include penicillium and Geotrichum,

which make up Brie de Meaux's signature texture and flavor.

But more on that later.

One day after being collected,

milk is moved to another room,

where it will be split into curds.

This is done thanks to the addition of rennet,

which takes about one hour to solidify the milk.

Claudia: In this other room,

it was so hot that our camera steamed up

and we had to wait a bit to resume filming.

Claudia: The mold is made of three layers,

which are removed gradually as the cheese loses its liquid.

From 25 liters of liquid,

it's going to get smaller and smaller up until 5 liters.

This is going to take three hours.

And at the end of the whole making process,

the weight of the cheese is going to be 3 kilos.

Claudia: On their first day,

cheeses in molds are turned three times

with the help of a steel plate

to make sure they hold their shape.

They are then piled up on top of each other.

Claudia: Oh, wow.

The cheeses stay in the molds for 24 hours

to make sure they drain all their liquid.

In total, the farm will make about

300 wheels of Brie de Meaux,

ladled from 100 basins.

The day after,

the cheeses are removed from molds and salted.

Claudia: Oh, wow.

I have some salt crystals.

No, it doesn't smell like anything.

It's much more pleasant.

Claudia: Wow, yeah, it smells very differently.

It's strong. It's tangy.

Didier: Yeah. We can smell nuts and apples.

Claudia: It's true, it smells like apples.

Cheese wheels are then moved to another room,

where they stay for five to seven days,

within which they're going

to be turned three times to avoid collapsing.

Here, they start to get whiter,

and it's where we start to see the first effects

of the ferments added to the milk at the beginning.

Here, 8 degrees.

Claudia: Cold. [laughs]

It is cold.

This is the last room of the maturation process.

And it is another cold one!

Claudia: Oh, I'm dead. It's 6 degrees in this room.

So cold.

Claudia: Can I touch?

Claudia: You can feel the hard crust outside, the rind,

and then inside you can feel

that it's very, very, very soft.

Claudia: Oh, OK wow.

[cows mooing]

Claudia: So creamy.

So creamy and buttery.

Claudia: But actually, it's very sweet.

I would say probably sweeter than

how it would have been

if it had been only four weeks old.