Product
Cow’s milk cheese

Nutritional value
45% fat

Production
Usually made between July and March. Raw milk is partly skimmed. Molding is done by ladling the curd into 8 to 10 cm (3-4”) high molds in successive layers over a 3 hour period. Two or three turns follow to complete the draining. Total draining time: 18 hours. Dry salting. Ripening lasts from 4-6 weeks.

Curd
Soft, not runny, reddish rind.

Appearance
A flat cylinder 18 cm (7”) in diameter, 2.5 cm (1”) thick, 400 to 500 g (1 lb.) in weight.

Flavor
Between Brie de Melun and Coulommiers.

Buying, Storing, Serving and Wine pairing
See: Brie de Meaux