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Brie de Meaux

Brie de Meaux

country French Cheese

You’ve never really tasted brie until you’ve tried real Farmhouse Brie de Meaux, one of only two bries officially certified by the French government. Made with unpasteurised milk, it’s soft and creamy when mature with a and velvety rind.

Brie de Meaux is salted with dry coarse salt and ripened in cellars on straw mats where it develops its famous white mould. Mentioned by Charlemagne, it was declared the King of Cheeses at the 1814 Congress of Vienna . And the doomed Louis XVI’s last wish was for a taste of brie.

Brie and Bordeaux are a classic combination. Chateau des cedres and Chateau Leon are two reasonably priced full-bodied reds we often recommend to our customers.

What with? Always at room temperature! Brie de Meaux is one of these cheeses you simply cannot eat in small quantities (you’re welcome to try of course). Whilst there are brie recipes as long as your arm, we believe this particular brie is best eaten in it’s natural state.

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Brie le Maubert

Brie le Maubert

Le Maubert is a pasteurized Brie – milder and firmer than Brie de Meaux. It’s soft and velvety on the outside, creamy and buttery on the inside and delicious all over. You’ll find Brie le Maubert is also a little kinder on your nose than its stronger cousins, with none of the typical ammonia smell […]

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Cornish Brie

Cornish Brie

Golden Cornish cream turned into a buttery smooth cheese with a mellow tanginess and hint of fresh mushrooms. Outside there’s soft white bloomy rind, inside it’s all gorgeous goo. Cornwall has some of the finest grazing in England and the quality of the milk shines through. Impossible to eat without a great big smile on […]

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When we say ‘Just Choose Cheese’…

We also mean that you can choose things to go with cheese as an accompaniment. Choosing what to pair cheese with is as specialised as choosing your cheese itself.

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