Fromage de Meaux Recipe

Fromage de Meaux is a traditional French cheese that belongs to the Brie family. It originates from the Brie region, located in the northern part of France. The cheese has a creamy and smooth texture, with a rich, buttery flavor that has made it popular worldwide. Officially designated as "Brie de Meaux", this cheese has a prominent history, dating back to the time of Charlemagne, who was a known admirer of Brie cheese.

Ingredients

• Cow Milk - 2 gallons
• Calcium Chloride - 1/4 tsp (optional for pasteurized milk)
• Rennet - 1/2 tsp diluted in 1/4 cup non-chlorinated water
• Cheese Culture - 1/4 tsp
• Kosher Salt - 1 1/2 ounces
• Mold Spores - 1/8 tsp (Penicillium candidum)

Preparation

1. Begin by cleaning all equipment to ensure there are no unwanted bacteria which could affect the quality of your Fromage de Meaux.
2. In a large pot, gently warm the cow milk to 88°F (31°C) using a thermometer.
3. If using pasteurized milk, add the calcium chloride to fortify the milk structure.
4. Sprinkle the cheese culture and mold spores on the milk surface, allowing it to rehydrate for a couple of minutes.
5. Stir in the cultures gently with a top-to-bottom motion for about one minute.
6. Allow the milk to sit undisturbed for 90 minutes, maintaining the same temperature to allow the cultures to activate.
7. Add the rennet solution to the milk, stirring gently to ensure even distribution. Allow it to rest for 30 minutes or until a firm curd is formed.

Cooking Process

1. Cut the curd gently into 1/2-inch cubes, letting it sit undisturbed for 5 minutes.
2. Stir the curds gently while increasing the temperature to 96°F (36°C) over 30 minutes.
3. Once the desired temperature is reached, maintain it while stirring intermittently for 20 minutes.
4. Drain the whey by transferring the curds into a colander lined with cheesecloth.
5. Once drained, press the curds into a mold lined with cheesecloth, applying light pressure for an even shape. Allow it to drain for 6 hours or until cooking timer is up.
6. After removing from the mold, salt the cheese by sprinkling or rubbing kosher salt on both sides and the edges.
7. Ripen the cheese by placing it in a ripening box or cave at 55°F (13°C) for about 1 month, turning it every couple of days, until the rind forms and softens.

How to Enjoy Fromage de Meaux

To fully appreciate the taste of Fromage de Meaux, it is best enjoyed at room temperature. Remove the cheese from the refrigerator at least one hour before serving.Fromage de Meaux pairs brilliantly with a crusty French baguette or artisanal bread. Its creamy texture and rich flavor go well with a glass of Champagne or a light, fruity red wine, such as Pinot Noir.

Enhance the tasting experience by serving the cheese alongside fresh fruit, nuts, or a touch of an artisanal jam or honey. This complements the cheese's mild, nutty note, providing a blend of flavors that enhances the overall tasting experience.

Conclusion

Making Fromage de Meaux at home can be rewarding, combining traditional cheese-making techniques with patience and care. Whether you’re savoring it on its own or as part of a more elaborate cheese platter, this cheese brings a touch of French culinary tradition to any table.