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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.
| Raw cow milk | Collected every 48 h at most; 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] |
| Lactic starter (levain)up to 4% of the milk volume | Lactic cultures grown at 25 °C or less; thermophilic cultures are banned[cdc-melun2020] |
| Bovine rennetat most 15 mg per 100 L, at most 750 mg chymosin per litre | [cdc-melun2020] |
| Cultures of bacteria, yeasts and moulds | Allowed, with calcium chloride and salt; nothing else may be added besides rennet[cdc-melun2020] |
| Dry salt | Rubbed on both faces and the rim; salting in brine is not allowed[cdc-melun2020] |
| Starter | lactic starter (levain) at most 4% of the milk volume, cultured at 25 °C or less; thermophilic cultures are banned |
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 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…).
| 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 |
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, slightly acid and longer-keeping cheese.
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. It names Listeria, Salmonella, enterohaemorrhagic E. coli and Staphylococcus aureus as hazards of these cheeses, and bloomy-rind soft cheeses such as brie among the main sources. ANSES says cutting off the rind is not enough, and that raw-milk cheese cooked through, as in a baked dish, no longer poses a risk.
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.
