HISTORY / DISHES / GOOD ADDRESSES BRIE DE MEAUX Brie cheese www.tourisme-paysdemeaux.com
ITS HISTORY Le BRIE de MEAUX Mrs., Miss, Mr., Resident of the Meaux region or visitor of our beautiful region, you will find in the brochure every information needed to discover our local and national gastronomic specialty: the Brie de Meaux cheese. From the traditions of production to the best places for tasting, this complete and precise tool will help you in your researches. Essential figure of cheese platters since the 19th century, Brie de Meaux is a standout product in the promotion of our region. It plays a fundamental role in the gastronomic, cultural, and touristic prestige of the Meaux region, stakes we are especially focusing on with Olivier Morin, Vice President responsible for Tourism. Many actors, including the Brie de Meaux Association, take part in the promotion of our cheese, and I would like to thank them warmly. Since November 2016, the city center is now also home to the Brie de Meaux House, which allies exhibitions and tastings. We are particularly pleased as this museum displays culinary heritage in the very heart of our historical heritage, in the episcopal city. I gladly let you discover this brochure. Sincerely yours, Jean-François Copé Mayor of Meaux President of the Urban Community of the Meaux Region President of the Meaux Region Tourist Office Often invited at Charlemagne s table, requested by Louis XVI when he lost all hope of fleeing to Varenne, elected King of Cheeses by ambassadors of 30 nations during the Vienna congress of 1815 thanks to its tasty hazelnut flavor and its delicacy. THE ORIGINS The production of Brie de Meaux dates back to the Middle-Ages, but it didn t have the characteristics it is known for today. It is during the 19th century that the production really developed. Agriculture changes, farming becomes more important, transportation is organized and the population s nutrition situation improves. Contrary to other cheeses, Brie de Meaux is sold in large quantities on the market of Paris and it is as equally found on the wealthy s table as on the tables of average people. Meaux s cheese market Late 19th century, Meaux s market gains importance and therefore prevails over the three Brie markets of the time. The covered market of Paris doesn t set the exchange rates, Meaux s market, which sells between 1000 and 1500 dozens of cheeses during the season, does. At the end of the century, the new railroad grants the city a role of economic and commercial capital. Sold cheeses are then transported to Paris with better conditions. 3
BRIE PRODUCTION TASTY RECIPE Brie de Meaux & Apple Aperitif Snacks Difficulty: easy Price: cheap Preparation: 30 minutes Cooking: 25 minutes Ingrédients : 1 puff pastry Brie de Meaux 2 Granny Smith apples 4 The cow s milk is whipped to extract the cream. The cream is then mixed to the milk again, in order to obtain the good proportion of fat. The mixture is then laid to rest. Molding The mixture is placed in molds. Thanks to the natural action of bacteria, the milk coagulates. The molding room s temperature is of 30 C and has a high humidity level. The molds are composed of two extensions which are taken off during the draining phase. A first extension is taken off after 3h, the second one another 3h after, and 3h later the cheese is turned. Salting It is all a question of precise dosage. The quantity of salt is not the same on the two sides of the cheese. Ripening First, the cheeses are sprayed with penicillium in order to develop the rind, then the cheeses are places for several weeks in ripening caves at 12 C where they will be turned regularly. Each Brie possesses its own character, specificities, the duration of the ripening phase and temperatures differs depending on the city. Préparation : Preheat the oven to 180 C. Peel the apples, cut them into chunks and put them in a pan with water to make a stew. Cook on low heat until the apples are baked. Mash them loosely to leave some chunks. Spread the puff pastry and shape it with a cookie cutter. Put some apple stew on each puff pastry piece. Brown the edges of the snacks with some milk Put in the oven for 25 minutes. Prepare a few slices of Brie de Meaux and cut it up in small chunks. Put a chunk of Brie de Meaux on each snack halfway through cooking to avoid the cheese drying too much. Serve immediately with dry cider. 5
Maison du Brie de Meaux GOOD ADDRESSES A discovery tour around the Brie de Meaux AOP is waiting for you. Meaux Maison du Brie de Meaux Cité épiscopale 5 place Charles de Gaulle Tél. 01 64 33 02 26 tourisme@meaux.fr See p.6 Sale of Brie cheese on site at the Tourist Office shop Culinary workshops, tastings, guided tours: ask for the program animations at the Maison du Brie de Meaux La fromagère (cheese shop) 4 rue du Général Leclerc Tél. 01 64 34 22 82 Tuesday to Thursday: 9:00-12:30/15:30 19:00 Friday: 9:00-13:30/15:00-19:15 Saturday: 9:00-13:30/14:30-19:15 Sunday: 9:30-13:00 Historical reenactments and tableaux will allow you discover more about the history of this famous cheese. You will discover the different steps in its making, from the milk harvest to the maturing in cellars. Then you will learn about the current stakes for the Brie de Meaux AOP which is proudly represented by its Brotherhood. To top this discovery off, you will be offered a tasting every day at 3:30pm. ADDRESS Cité épiscopale de Meaux Place Charles de Gaulle - Meaux Tél. +33 (0)1 64 33 02 26 tourisme@meaux.fr PRICES Full price : 6 (with tasting) ; 4 (without tasting) Reduced rate : 4.50 (with tasting) ; 3 (without tasting) (4 to 26 years, 65+, students, groups of more than 15 persons.) Free: under 4 years, Ballad Pass card holder on buying a full price ticket, teachers, members of the Brie de Meaux Association, tourism and culture professionals (subject to conditions). OPENING DAYS AND HOURS* October to March: from Monday to Saturday from 10:00 to 12:30 and from 13:30 to 17:00. Sundays from 14:00 to 17:00. April to September: from 10:00 to 12:30 and from 13:30 to 18:30. Closed on 1st May, 25th December and 1st January *Last entrance 30 minutes before closure Fromagerie du Brie et d ailleurs (cheese shop) 18 rue du Commandant Berge - MEAUX Tél. 09 52 79 86 94 Fromagerie de Meaux Saint-Faron (dairy) Rue Jehan De Brie - Z.I Nord Tél. 01 64 36 69 44 Around Fromagerie Ganot (dairy) 4 rue Cécile Dumez 77640 JOUARRE Tél. 01 60 22 06 09 Société Fromagère de la Brie (dairy) 19 avenue du Grand Morin 77169 SAINT SIMÉON Tél. 01 64 20 40 09 Tuesday to Saturday: 9:30 to 13:00 and 15:00 to 19:30 Sunday: 9:30 to 13:00 Guided tour of a cheese dairy from Tuesday to Saturday at 9:00 and 14:30. Duration: 1h. Sale on site. Guided tour of ripening caves on Saturday at 16:30. Sale on Thursday and Friday from 15:00 to 18:30 and on Saturday from 10h to 18:30. Guided tours of the cheese dairy on reservation. Sale on Friday from 9:30 to 12:00 and from 13:30 to 18:00 and on Saturday morning from 9:00 to 12:00. 6 7
TOURIST OFFICE OF THE MEAUX REGION Maison du Brie de Meaux (Brie cheese) 5 Place Charles de Gaulle Cité épiscopale 77100 Meaux Tél. +33 (0)1 64 33 02 26 Fax: +33 (0)1 64 33 24 86 Email : tourisme@meaux.fr Getting to Meaux BY CAR We are 50 km from Paris: Take the A4-A104 highway south from Paris and follow signs for Metz-Nancy, then take the Meaux exit. Or take the A1, A104 highway north of Paris, then take the N3 road and Meaux exit. 90km from Reims: Take the A4 highway and follow signs for Paris, then take the Meaux exit. 20km from Disneyland Paris via the D5 road. 27km from the Roissy Charles de Gaulle airport via the N3 and D212 roads. BY TRAIN We are located near train stations Paris Est and Chessy Marne-la-Vallée (at the gates of Disneyland) 25 minutes by train from Gare de l Est (line P, towards Meaux or Chateau-Thierry) 30 minutes by bus (line 19) from the Chessy Marne la Vallée train station served by RER A and trains from all around France. FROM THE CHARLES DE GAULLE AIRPORT From Aeroport Ch. De Gaulle 1 (RER B) Take the Seine-et-Marne Express line 20 bus to the Meaux station. Fast and direct travel for just 2. www.tourisme-paysdemeaux.com