Thanks to Claudine, she proudly upholds the traditional method of making her farmhouse cheese. All the milk is collected and prepared on the same day. The cheese curd is hand molded with a Brie shovel, then dry salted. Maturing lasts at least four weeks, a slow and steady process during which the cheese is gently hand-turned several times.
Brie is the perfect end to a meal, on top of a slice of cereal bread, with a bite of fresh green grapes. It is equally used to cook the specialties of the Brie region: Brie cakes, bouchées à la Reine with Brie de Meaux: a traditional puff pastry filled with poultry and mushrooms, also called vol-au-vent.
Talleyrand French ambassador,) declared Brie de Meaux "king of cheeses" at the Congress of Vienna. Prince Metternich, an Austrian statesman, was disappointed that his Bavarian blue was not awarded such an honor, so a cheese-tasting contest was held. In the end, Prince Metternich himself declared Brie de Meaux “King of Cheeses and Prince of Desserts”.