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Cheese from France, the Brie country east of Paris
Brie de Melun is a raw cow's milk soft cheese with a white bloomy rind, set mainly by lactic souring rather than by rennet. The ripened milk takes at least 16 hours to curdle, and the broken curd is ladled by hand into small 27–28 cm moulds, drained slowly, dry-salted and ripened for at least five weeks. Made in 8 steps over 3.5 months – 4 months. The longest step, ripen to the core, takes 56 days – 2.3 months (Ministère de l'agriculture et de l'alimentati…). Mesophilic lactic acid bacteria from the raw milk and the starter, which drive the long lactic set and Surface yeasts and moulds (allowed as cultures) that form the white felted rind with red or brown streaks do most of the fermenting.
| Main step | 56 days – 2.3 monthsSet[cdc-melun2020] | Ripen to the core |
|---|---|---|
| Temperature | up to 35 °CSet[cdc-melun2020] | Ripen the milk with starter |
| Acidity | pH up to 6.5 → 4.8Set[cdc-melun2020] | Rennet and set slowly |
| Raw cow milk · Collected at least every 48 h; fat standardised by skimming part of the milk at 40 °C or less and adding it back to whole milk; microfiltered, concentrated or powdered milk is banned[cdc-melun2020] | |
| up to 4% of the milk volume | Lactic starter (levain) · Mesophilic cultures grown at 25 °C or less; thermophilic cultures are banned[cdc-melun2020] |
| at most 15 mg per 100 L, at most 750 mg chymosin per litre | Bovine rennet[cdc-melun2020] |
| Cultures of bacteria, yeasts and moulds · Allowed, with calcium chloride; nothing else may be added[cdc-melun2020] | |
| Dry salt · Rubbed on both faces and the rim; salting in brine is not allowed[cdc-melun2020] | |
| Starter | mesophilic lactic starter; a small dose of bovine rennet |
Total time across the recorded steps: 3.5 months – 4 months
What changes: Lactic starter goes into the raw milk, which slowly starts to sour
Output: ripened raw milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Brie de Meaux is set mainly with rennet in a larger mould. Brie de Melun relies on a slow lactic set of at least 16 hours, which gives a smaller, denser, more acid and longer-keeping cheese. It may only be salted with dry salt.
This is a raw-milk soft cheese. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than hard cooked ones, because of Listeria, Salmonella and enterohaemorrhagic E. coli. Cooking the cheese removes the risk.
Hazards the sources name: Listeria monocytogenes, Salmonella, enterohaemorrhagic E. coli and Staphylococcus aureus (risks ANSES names for raw-milk cheeses).
Every number is labelled with how it is known. How this atlas is made
The specification says Furetière's 17th-century dictionary mentions Brie, very likely of Melun, as a keeping cheese. In the late 19th century Brie makers split into small lactic cheeses (Melun) and larger rennet-set ones. The agronomist A. Vivier described Brie de Melun in 1900, a defence union was founded in 1913, and the cheese became an appellation in August 1980.
