Brie de Montereau is a soft cow’s milk cheese with a bloomy rind.
Cow’s milk cheese
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.
Soft, not runny, reddish rind.
A flat cylinder 18 cm (7”) in diameter, 2.5 cm (1”) thick, 400 to 500 g (1 lb.) in weight.
Between Brie de Melun and Coulommiers.
Buying, Storing, Serving and Wine pairing
See: Brie de Meaux
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