Brie de Montereau
Brie de Montereau

Brie de Montereau is a soft cow’s milk cheese with a bloomy rind.

Fact sheet

Cow’s milk cheese

Nutritional value
45% fat

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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