Brie de Melun (affine)

/bree duh meh-LUHN ah-fee-nay/

A cow's milk cheese made in small traditional dairies, moulded by hand with a ladle, around Melun in the Île-de-France, ripened for 7 weeks, with a stronger smell than Brie de Meaux and pronounced flavour. Perhaps the ancestor of modern Brie. It is at its best from June to October and goes well with Bordeaux. (AOC-1980).