Named from the French Province from where it came, Brie is a soft cow’s milk cheese covered in a tasteless, edible white mold that causes the cheese to ripen from the outside in.  When fresh and perfectly ripe, Brie should feel firm to the touch, but soft in the center and beginning to ooze from the rind. 

The Cathedral de Meaux Brie is the “Cadillac” of Brie.  Originally known as the “King’s Cheese,” it is produced in Meaux, just outside of Paris.  It is a triple crème cheese with 70% butterfat, which makes it especially rich and creamy.

Do you eat the rind? The rind is perfectly edible, but is a matter of taste.

Quick Ideas

Brie with TFM Caramel Sauce
Cut a 1 lb wedge of brie and pour ½ jar of our new TFM Caramel Sauce over the wedge. Place Pecan halves on top of the brie to cover. Serve brie with Carr’s Whole Wheat crackers. Make sure the brie is at room temperature before sampling.

Medieval Brie Bites
Use a chilled knife and cut brie into bite size pieces. Split the pieces in half and lay the pieces so the rind side is down on a serving platter. Place Maille Dijon Mustard in a squeeze bottle and drizzle a line of mustard across the brie bites. Use TFM Clover or Orange Blossom Honey bears and drizzle a line of honey across the brie bites. Serve chilled.

Cathedral de Meaux Brie is also good with apples, strawberries, walnuts, any fruit preserve or as is on French bread. This cheese is best sampled at room temperature!

Recipes from our Collection (click title to view)

Baked Brie Bread Boule