Brie de Meaux

But as anyone who has ever tasted a rich, creamy, ripe slice of Brie de Meaux, or a cup of intensely aromatic, freshly ground South American coffee will know, they are a world away from their commercial, standardized cousins.

The Draw of Chablis Will Lyons 2011

Moreover, a soft cheese like Brie de Meaux, with its voluptuous texture and nutty, fruity flavor goes well with a chilled glass of Champagne, but also pairs well with a tawny port.

When to Drink White Wine With Cheese Will Lyons 2012

It was olives that fell first with me, just before my 10th birthday, followed by a slippery Brie de Meaux, running away across a shiny walnut board.

A really good dinner carries with it the faint whiff of death 2010

After four three-month marathon training schedules back to back, and 12 months of good old-fashioned calorie counting no more bacon sandwiches; goodbye Vacherin and Brie de Meaux; daily bottle of wine cut back to one or two good bottles a week I'm four-and-a-half stone lighter, need a belt to hold up 36-inch trousers and feel fitter than I have for more than a decade.

Running the Polar Circle marathon Nick Mead 2010

You can find plenty of industrial Brie there, too, of course, but a good merchant will always have a ripe Brie de Meaux or Brie de Melun - name-controlled cheeses that must be made with raw milk - to make you swoon.

SFGate: Don Asmussen: Bad Reporter Janet Fletcher 2011

Coulommiers is a little thicker than Brie de Meaux or Brie de Melun and much smaller in diameter.

SFGate: Don Asmussen: Bad Reporter Janet Fletcher 2011

Many, many years later, it is still one of my favourites, along with Shropshire Blue, vintage Gouda, Brie de Meaux, Cornish Yarg and Jarlesberg.

The Guardian World News Julian Glover 2010

But unlike Brie de Meaux and Brie de Melun, Coulommiers is not an AOC

SFGate: Don Asmussen: Bad Reporter Janet Fletcher 2011

I’ve always been a huge fan of Brie de Meaux so I eat a lot of it.

June « 2005 « I HEART BACON 2005

I’ve always been a huge fan of Brie de Meaux so I eat a lot of it.

The Hostess Project #4: Garden Party « I HEART BACON 2005