10/17/2022
Nothing but the truth! I can smell it! ... ummhh!
On the left, a raw milk Brie de Meaux made by an award-winning producer aged to perfection by an M*F cheesemonger. On the right, a pasteurized, industrial Brie. The real Brie de Meaux - which we often taste on our food tours, has an edible rind with aromas of mushrooms, cauliflower, damp forest leaves (sous bois) and even oysters. The fake Brie on the right tastes of little more than milk. Its artificial rind, meant to mimic the look of a bloomy (moldy) rind, is often pared away because it doesn't add any interest. The fake Brie is mass-produced for sale in supermarkets and for export to countries that have strict rules about raw milk cheese (like the USA). The fake Brie isn't allowed to use the real AOP protected name Brie de Meaux. When you see the name "Brie" (not followed by a place name) you are eating a poor imitation. One of the most reliable ways to blow a tour client's mind is to share a taste of authentic Brie de Meaux, which is absolutely nothing like the Brie they've encountered back home.
If you're in Paris, whether or not you join us for a food tour, get yourself into a quality cheese shop to taste the real thing, because you can only experience it like this (perfectly ripe, not over-aged and ammoniated) in France. It's coming into peak season right now, and will continue to be exceptional throughout the winter months.
If you do want to join us, we taste at least 5 cheeses on every food tour, except for the French Cheese Explosion where we go deep and taste 10 cheeses with paired wines. You can read more and book online at https://bit.ly/30uq8MG
UPDATE: we just published an article in our newsletter to share Ten Life-Changing Lessons About Brie. You can click to learn a lot more information than was shared on Facebook. This post is free, no subscription necessary! https://parisbymouth.substack.com/p/ten-life-changing-lessons-about-brie
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