A flat wheel of cheese made only with raw cow’s milk on farms in Île-de-France, matured for 5-6 weeks, with more bouquet than the commercial Brie. The best come from the valleys of Grand Morin and Petit Morin and it is at its best from May to October, particularly with Burgundy. This is the ‘true’ Brie, dubbed ‘King of cheese’ by Talleyrand. Brie made with pasteurised milk does not have the right to call itself Brie de Meaux. (AOC-1980).