Aromas of Brie de Melun are slightly musty and straw-like. The texture is semi-firm and while still classified as a mould-ripened cheese, the exterior rind has a tendency to be slightly dry – especially in older wheels.
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'Tête de Moine' as a proper term has been used since about 1790, but the cheese has a much longer history. The monastery of Bellelay was established in 1136 and confirmed by Pope Innocent II six...
Pair with your chutney and crackers of choice if you like to eat your cheese traditionally or we would also recommend incorporating the 'Strongest' into scones and create a cheese scone phenomenon!
The cheese is moulded in an ammonite round and salted in brine before it gets pierced to allow oxygen into the cheese during maturation. During its 4-5 week spell in a maturing room, oxygen allows...
Aromas of Brie de Melun are slightly musty and straw-like. The texture is semi-firm and while still classified as a mould-ripened cheese, the exterior rind has a tendency to be slightly dry – especially in older wheels.
