Cheese · AOP · Champagne
A soft, bloomy rind cow's milk cheese from All of Seine-et-Marne plus listed communes of the Aube and the Yonne.
Smaller and stronger than Brie de Meaux, a raw cow's milk brie from Seine-et-Marne and a list of communes in the Aube and the Yonne, so only the Aube touches Champagne. A fine white-felted rind is marked with red-brown streaks. French Wikipedia puts the usual wheel at 27 cm and 1.5 kg and notes an aged, drier and darker form called Brie noir. Appellation since 1980.
Made in: All of Seine-et-Marne plus listed communes of the Aube and the Yonne
Stronger in flavour and smell than Brie de Meaux, with a slightly salty edge, per French Wikipedia; the brie syndicate describes lactic flavours and a more pronounced taste. The aged Brie noir is drier and brown, with a stronger flavour again.
Rind: white bloomy rind
Wine and cheese
Melun is stronger and slightly saltier than Meaux, so it takes a fuller brut. A full-bodied Champagne with high acidity has the weight to match it, and its bubbles cut the richer paste.
Melun is stronger and saltier than Meaux. An oak-fermented Champagne, full-bodied with high acidity, has the depth to stand up to it where a light brut would be lost.
The grapes behind these winesPinot NoirChardonnay
From the source
Julien Pouillot is an affineur and cheesemonger with a stall in the Troyes market hall, selling about 400 references including Chaource fermier, which the shop ripens in its own ripening room. It also sells at the Écrevolles market in Pont-Sainte-Marie and at Fraich' in Barberey-Saint-Sulpice.
Cheese and wine shop at 28 rue de Mars in Reims, near the Boulingrin market hall. Its own site counts over 300 cheeses and takes orders for platters; a 2014 local guide noted new cheeses each week.
Reims covered market in a concrete hall of 1927 to 1929 with a 19.85 m vault, restored and reopened in 2012. The tourism office lists regular markets on Friday and Saturday; French Wikipedia also lists Wednesday. A 2014 local guide named three cheese counters; stalls change.
Near Reims cathedral, a 90-minute workshop with two champagnes, a glass of ratafia and three regional cheeses. Book at least 24 hours ahead; French, English or Russian, 2 to 20 guests.
Troyes market hall inaugurated in 1874, with eighteen cast-iron posts. It sells andouillette, cheeses and champagne among other local produce; Pouillot, an affineur, has a stall.
At Chaource, in the Aube, a free viewing gallery and film show Chaource AOP ladled by hand; there is no production at weekends. Groups of 20 or more can book a guided visit with tasting.
At Vaux-sous-Aubigny, Haute-Marne, a visit along the production stages of Langres and Époisses on Friday and Saturday late mornings by reservation. The cheese bar is shown as temporarily closed.
Partly. Its protected area is Seine-et-Marne plus communes of the Aube and the Yonne, per the brie syndicate, so only the Aube touches Champagne.
It is smaller, about 27 cm and 1.5 kg against 36 to 37 cm and 2.8 kg, and stronger in flavour and smell, per French Wikipedia.
Same cheeseboard
Plan the trip
Tastings and tours where it is made, and somewhere to stay.
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Sources: protection register, www.briedemeauxetdemelun.fr, fr.wikipedia.org. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.
