The flavor of Brie de Montereau is richer than the lusty Brie de Melun, but slightly milder than Brie's extrovert cousin, Coulommiers.
The 4-6 weeks of affinage result in a well balanced and intensely flavored cheese. It is lusciously, melt-in-your-mouth smooth, with flavors of creamy butter, hazelnuts and mushrooms, and a bit of salt. Truly captivating!
It is produced from unpasteurized cow's milk during the months of March to July, in the area surrounding the town of Montereau, in the Seine-et-Marne département.
If you enjoy Brie with some élan and a bit of moxie, then you'll love this one.
A glass of red wine from Burgundy or a Côte du Rhône are both good matches. I also think a glass of Champagne would be perfect with Brie de Montereau.
No comments:
Post a Comment