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Eat like a local - Dragées de Verdun
Explore the rich history and craftsmanship of Maison Braquier, the last French company producing traditional sugared almonds, a beloved delicacy in Verdun since 1783
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Slake your thirst at Verdun's beer museum
Explore Verdun's beer museum, plus enjoy a unique dining experience
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French cheese production adapts to climate change
Producers are asking for a temporary relaxation of AOC rules
Artisan cheese of the month: Brie de Melun
Stronger and creamier in flavour than Brie de Meaux
Although specific histories of certain cheeses are often inaccurate, Brie de Melun is widely acknowledged as the original Brie that was developed in the Ile-de-France region of northern France.
A soft cheese made in rounds with an average weight of 1.5kg and a diameter of 27cm, it is made from raw cow’s milk in the Melun plain in Seine-et-Marne.
Its ideal consumption period is from April to September after a 10-week maturing process.
The cheese has a fluffy rind and also comes in even stronger “Vieux-Brie” and “Brie Noir” forms.
To buy artisan versions of the cheese, in half or quarter-rounds, visit the Fromagerie du Dolloir in Chézy-sur-Marne.