The original, with two textures: a runny cream line and a firm center.
AOP Brie de Meaux from Île-de-France. Raw cow's milk, bloomy rind, sweet cream and mushroom notes. Ships to 48 states.
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This is the original Brie, the recipe that gave the whole family its name, made in big format wheels so the paste has lots of surface area to ripen against.
That large surface area is exactly what you want when you cut into one of these. The cream line just under the rind goes soft and runny, while the center stays a touch firmer and fresher, so you get two textures in one slice. The flavor leans sweet cream and butter first, with a clear mushroomy note pulling through from the rind. This cow's milk cheese is aged in cool, humid cellars, with a white Penicillium candidum bloom that the affineur watches carefully as the wheel ripens from the outside in.
Creamy and soft, with a runny cream line just under the rind giving way to a slightly firmer, fresher core toward the center. Two textures in one wheel, which is the signature of a properly affiné Brie de Meaux.
Pronounced butter and sweet cream up front, with a mushroomy pull from the bloomy rind on the back end. Balanced, not delicate, not pungent.
Mid-length finish that settles into sweet cream and a gentle forest-floor note, lingering on the palate after the paste melts away.
Strongly milky with a sweet butter quality across the middle of the tongue, the kind of fresh-dairy lift you only get from raw cow's milk handled gently.
A light browned-butter quality in the cream line, more buttery than nutty, sitting in the background behind the lactic notes.
A clear mushroom note from the bloomy rind, vegetal and clean rather than barnyardy, woven through the cream.
No piquant heat. The finish stays sweet and buttery with no peppery bite.
Bloomy rind
The bloomy white Penicillium candidum rind contributes a clean mushroomy aroma and a soft vegetal note that frames the sweet cream of the paste.
Brie de Meaux stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The bubbles in Champagne and dry cider cut through the rich butterfat, and a soft red like Pinot Noir or a rounded Chardonnay echoes the sweet-cream side of the paste without overpowering the rind.
Ripe fruit and a touch of honey lift the sweet cream side of the paste, while toasted walnut bread gives a structural counterpoint to the bloomy rind.
Video represents style and type of cheese - may not be an exact match in all cases.
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Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
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“An Île-de-France affinage house that buys young wheels from regional dairies and ages them in-house, treating the cellar — not the vat — as the place where great Brie-style triple-crèmes are actually made.”
Extended cave aging of cream-enriched bloomy-rind wheels on straw mats until the paste turns spoonable beneath a snow-white rind.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
