Country: France
Type: Raw cow soft rind
I am not the biggest fan of brie, I find them boring. Brie de Meaux is all right, it's quite mild with a soft ammonia taste to it and the rind has a slight hint of earthiness. I paired it today with some castelvetrano olives (which are crack) and it worked well, but I think you could also eat it with some nice jams. Normally it is best to eat a brie at room temperature, it changes the texture and flavour profile. In this case I was impatient and hungry so started in while she was a bit firm, as the cheese softened the texture became quite pleasant and creamy and the ammonia flavour softened.
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