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.