Île-de-France: Royal Cheeses

Brie de Meaux AOP

- Type: Soft cheese with bloomy rind - Milk: Raw cow's milk 🌿 - Aging: 4-8 weeks - Pronunciation: /bʁi də mo/ (bree duh MOH) - Characteristics: "King of Cheeses," complex flavors

Royal History: Crowned "King of Cheeses" at the Congress of Vienna in 1815. Charlemagne reportedly discovered it in 774, and it graced royal tables for centuries.

Traditional Production: Made with pelle à brie (traditional perforated ladle), the curds are carefully ladled by hand—a technique that takes years to master and is now being taught to refugees through integration programs.

Tasting Notes: Hazelnut, fruity undertones, earthy finish. The flavor intensifies from the rind inward.

Brie de Melun AOP

- Type: Soft cheese with bloomy rind - Milk: Raw cow's milk 🌿 - Aging: 5-10 weeks - Pronunciation: /bʁi də mə.lœ̃/ (bree duh meh-LUHN) - Characteristics: Stronger than Brie de Meaux, orange-tinged rind

Ancient Origins: Predates Brie de Meaux, possibly Roman in origin. Uses traditional lactic fermentation, resulting in a more assertive flavor.

Artisanal Focus: Only a handful of producers remain, each fiercely protective of their methods. Marie-Claire Dongé, one of the few women producers, has maintained her family's recipe for four generations.

Coulommiers

- Type: Soft cheese with bloomy rind - Milk: Cow's milk 🌿/🌱 - Aging: 3-8 weeks - Pronunciation: /ku.lɔ.mje/ (koo-loh-mee-YAY) - Characteristics: "Brie's little brother," smaller format

Accessibility: Its smaller size (about 500g versus Brie's 3kg) makes it perfect for smaller households or those new to French cheese. The entire wheel can be purchased and consumed within a reasonable time.

Modern Appeal: Young Parisian cheesemakers have embraced Coulommiers, creating 🌱 vegetarian versions and experimenting with urban affinage in converted Metro tunnels.