For the Brie de Meaux AOP Xavier David, our master cheesemaker has revived the practice of maturing cheese on rye straw, a method that has almost disappeared from the world of Brie de Meaux today. This traditional maturing process contributes significantly to the quality of the cheese. The rye straw acts as a moisture regulator and a buffer against the ambient air. If the cheese is too moist, the straw absorbs the excess water if, on the other hand, it is too dry, the straw returns some of its moisture to the cheese. The cheeses first spend 24 to 48 hours drying at a humidity of 75-80% to dry the surface sufficiently and allow the Penicillium camemberti to develop. The brie are then transferred to maturing cellars, where they remain for 7 weeks and are turned by hand twice a week. After 2 weeks of maturing, the surface flora is well established and the cheeses are then placed on natural rye straw mats. The yellow paste is creamy with a white rind dotted with brown spots. Aromas of undergrowth and hazelnut notes.
