La Fête du Fromage - Brie de Montereau

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. Pin It

La Fête du Fromage - Coulommiers

Take a nice hunk of Brie and intensify its flavor about five times and voilà, you've got yourself a ripe, robust piece of Coulommiers.



Known as the little brother of Brie, Coulommiers comes from a village of the same name in the Île-de-France region of northern France. The piece I bought was artisanal, but there are also fermier and industriel versions.
It was very ripe, thus the flavor was strong and rich, full of lightly sweet, mushroom and earthy flavors. We had to eat it quickly as its heady aroma was making it difficult to stay in the house!
We had a glass of sauvignon blanc with our piece of Coulommiers. A Côtes du Rhône would also be a good choice.

I highly recommend this cheese! If you can get a hold of some, especially a nice, ripe piece, you won't be disappointed.

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