Sunday, October 16, 2011
The perfect Brie de Meaux
Brie has become so devalued as a cheese you forget what it's like when it's perfectly matured. Too often it's too cold and slightly chalky in the centre or allowed to age to the point where it's oozing over the cheeseboard and the rind has acquired a bitter, slightly ammoniac smell.
But this is how it should be, as served at a Parisian bistro called Le Baratin I've just reviewed on my natural wine blog. Beautifully rich and buttery with a delicate mushroom flavour, evenly matured right the way through, it was just a joy to eat and shows the benefit - as if it needed pointing out - of buying cheese from a supplier or shop where they know how to treat it.