This wedge of Brie de Montereau may have been a bit too ripe and runny by the time we ate it, but it tasted absolutely dreamy!
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.