How Brie De Meaux Cheese Is Made In France | Regional Eats
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- Опубликовано: 18 май 2020
- Insider's Claudia Romeo traveled to Seine-et-Marne, France to visit Ferme des 30 Arpents. The farm is one of seven farms making raw-milk Brie de Meaux cheese, and the only one that makes it fermier, which means that the cheese is made by hand solely with milk produced by the 250 cows at the farm. Every day, Ferme des 30 Arpents will make about 300 wheels of Brie de Meaux from its herd's milk.
Editor's note: This footage was filmed on February 14, 2020. At present, Ferme des 30 Arpents has implemented preventive measures to ensure everyone's safety and has adopted the health regulations in force for its production of farmhouse cheeses.
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#Cheese #France #FoodInsider
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How Brie De Meaux Cheese Is Made In France | Regional Eats
Watch all of your favorite episodes of Regional Eats Season 2 here: ruclips.net/video/IUkPbDA8r8k/видео.html
Oooo will do
you should just send Claudia around to every province in Italy and France.
ooh Claudia,,,, the most satisfying thing to watch..
.,
☆.,
Literally any cheese expert after eating cheese: *N U T T Y*
Oh my god holy shit 😂👌
@@Empika wtf, im dead
Ah yes this creamy white stuff taste like NUT
"it's true, I can smell the apples"
( ͡° ͜ʖ ͡°)
Cheese making is one of the most satisfying things to watch
How about mukbangers eating alot of cheese?.
I agree so much with
because its one of the most satisfying things to eat
Fax!
Eating is more
*cheese is a loaf of milk*
Oh no...
That’s like saying a chicken is a loaf of egg. Not even close.
@@PositiveLastAction
By definition, cheese is a loaf of fermented milk
PositiveLastAction wouldn’t that be a cow is a loaf of milk instead
cheese is a loaf of acid mold and milk
me : native french speaker
me : reads subtitles when someone is speaking french
Pareil pour moi 🤦🏽♀️
so, voilà
C'est normal. Petite explication :
ruclips.net/video/Tn0ieYs9zPo/видео.html
Pareil 😄😄
Je parle un peu français.😂😂
1:23 "It was so hot."
1:39 "30 degrees"
Me, living near the equator: Uhh...
Me in the Philippines i reaches to 40 degrees Celsius
Same
Lol right
Welcome to Algeria 🇩🇿 55 degree Celsius 👋😂
i guess it may be a different grade of humidity there than what it probably is in most countries, because of all the water pouring out of the cheese
I love how he corrected her that it was not wood but rush and it was traditional and then proceeded to explain about it. Claudia is still great!
@@jacoblem Because other cheese he is referring to are industrial ones and are not that great compared to their cheese
Is "rush" just another word for bamboo or is it something else?
@@jacoblem Honestly that's just the way this guy is talking. In French, he really doesn't seem agressive, but the way he moves and speaks may seem like that for a foreigner.
@@xenotypos I think the word he's looking for is "brusque" rather than aggressive. No coincidence the word is rooted in French!
@@andreytsytsyn1131 rushes are a type of plant, found it wetlands
This woman's linguistic skill is amazing. I just watched the other videos, she speaks Italian and Spanish too! Bravo!
That’s seriously impressive lol.
Her native language is Italian
Well I can speak more than 4 languages sooooooooo
@@ronakkarmakar4562 I can speak Spanish fairly well and I’m a native English speaker so checkmate.
@@theodoreklopman7057 I can speak Bengali English Hindi marhati and some spanish
Thanks to our French friends, for giving us these masterpieces.
Greetings from Italy.
Brie with honey walnuts and dried cranberries baked in a buttery flaky pastry YUMMM
I said wow...
That sound so good, I want to eat it. I’m in dairy withdrawal. I shouldn’t be watching this vid or reading the comments bc I love brie, and I can’t have it. I’m supposed to be eating as little dairy as possible, and maybe bc I’ve never eaten meat, dairy has always been my thing. My fam was always worried about me not eating meat so I was given lots of milk and cheese and protein shakes made from whey. Cheese is my comfort food. And brie is like the perfect cheese. It’s just so perfect in both taste and texture. If I was told I could eat two forms of dairy and that’s it for the rest of my life I’d pick brie and probably marscapone.
ruclips.net/video/rp0oQYtxo_k/видео.html
As a french ... i said no 🤮
MsSaudm that sounds good! I’ve never tried Brie tho :’)
I love how passionate and proud he is in every step of the process
Yes, I agree. It's wonderful to see someone who loves and cares for their work product.
Dang how many languages does Claudia speak? Really impressive.
Probably she speaks italian,french,spanish and english..she’s italian tho..but yeah it’s impressive,i only understand italian and can speak well but i can’t speak french but i do understand it..
@@adrianoavellinomorata4376 wow..
@@adrianoavellinomorata4376 seeing your name, i suspect you're from malaysia. How you managed to learn italian tho? I'm also malay btw
DemonSlayer my degree is in italian and im still in second year,all my lecturers were italian,they are pretty rockheaded i must say and stubborn but thank god i learn italian because of my passion in it..i learned french in the past but being forced by the university and never speak it for 5 years ended i forgot all but i do understand french cause its similar to italian somehow,also when i learn spanish as an elective in the university,i can somehow understand 50% of the spanish phrases even i never learned it..
DemonSlayer yes im malaysian haha,are you malaysian also?if u are then hi🇲🇾
"we salted the brie"
Okay cool
"No we really salted it there's salt on top of it"
Okay
"No really put your finger on it you will feel the salt"
The dirty look he gives her when she's trying to figure out what to do now she's proved there's salt on there and she sniffs her finger 😂😂
She's a terrible reporter. I'm sorry, but that's the truth.
Sina Bahrami why?
xParallax lmao I thought I was the only one who picked up on that 😂
That woman knows nothing about anything she makes the videos of.. I don't have any idea why would she be employed for this
After the unfortunate fermentation explosion...
All that was left was *de brie!*
The pun makes me groan by reflex, but it's too awesome not to upvote, so have a thumbs up from me.
GET OUT!!
Ugghhh. That's good.
You've *Gouda* be kidding me!
Take my like and leave
parmesan , blue cheese, emmentaler cheese, brie cheese. youtube recommendation brings me to all of these cheese
When they're shoveling it, it looks like it makes a SCHLOOOP noise
Schlooop
Schlooop
Schlooop
Schlooop
Schlooop
This guy is one of my favorite cheese makers in this series. So friendly and truly wanted people to know about his cheese.
Those French classes paid off
seriously haha
If you need pratice add me on discord :-D
@@Culvanen how
@@cryptonity1805 i can send my discord to you
Claudia is definitely my favorite host, so respectful and asks great questions! lol the cow @ 0:34
What nationality is this woman!?
Italian I believe
Very pleasant
Hi everyone who wants to support me in my channel hello newbies
In some videos, she does not seem to listen to the person explaining and it bothers me.
I'm French and I feel so happy people from other country like our food and cheese ! When I went to America I couldn't find some good cheese and I thought that maybe American didn't like good cheese. Thank you everyone for your kind comment. I know it may be the same in other country, but in France, farmers are struggling a lot to make a living. But if you all like it so much, it's worth it and I'm sure the farmer is very proud of it. May you always eat good cheese with a glass of wine 🧀🍷
It’s the same in the states. It extremely hard to be a profitable dairy farmer. Processed cheese lacks the distinctive smell and taste, but it’s affordable. I love good cheese but $10US for a package of good cheese is like buying a rib eye steak when a slice of London broil will do. The foodie shows are great for a once a month fling but it’s not practical for a daily diet.
What state did you visit?
unfortunately I am allergic to penicillin so I can't eat these types of cheese. (I can't have dairy either) But my family loves good cheese, especially the French ones. I do like Swiss Gruyere, but it's very very expensive here in Canada and I end up paying for it health-wise. (c'est très chere à la Suisse aussi, mais... 🤷)
I’m speaking sort of generally, but Americans do love cheese quite a lot. It’s just a lot of them also like cheeses like American cheese 🤮 which to me is putrid.
I love cheese. I love eatting brie on triscuit crackers. I want to try all kinds of cheese. But not blue cheese. That taste weird to me.
Adult me: I want to sample some of that flat disk cheese.
Child me: i want to throw it around like a frisbee.
Frisbrie
Very pleasant
Hi everyone who wants to support me in my channel hello newbies
@@user-jd2ob8qi9g 😂😂😂
Tragically underrated comment
*clicks a food insider video*
Oh thank god, it's Claudia
For some reason Claudia seems like a person I would be friends with. She seems so nice.
Very pleasant
Hi everyone who wants to support me in my channel hello newbies
she wouldn't be friends with you based on your name
@@LMTR14 and why ?
It's very interesting what he says "We try to master the chain from fork to fork" (it's more explicit in French "de la fourche à la fourchette), this company doesn't need any suppliers, they own the cows and sell the cheese they make of their milk. Local, traditional and yet opened to new materials, I like it.
You gotta love the passion of the French when it comes to creating awesome food.
Absolument!!
We love food so much in France ❤🇨🇵
Except snails and frog legs
@@shukshinite yea whoever came up with eating those must have been either starving or crazy.
@@DannyDevitoOffical-TrustMeBro yea fr
the texture of brie curds when they are being laid in the mold, is so similar to a chinese silken tofu dessert called dou hua
你还挺懂豆花呢😂
I spent years maturing and releasing Australian Brie and other cheeses for King Island dairy. All the milk came from cows on the island but the flavour of the cheese changed over the year dramatically based on what the cows were eating/seasonal plant growth. For pasteurised milk it was dang good cheese and the best job I ever had!
IT IS NOT BRIE. BRIE IS A REGION OF FRANCE!
@@thornil2231 - Hey Thor, you are geographically correct.
I understand & respect your passion…
I think we agree on the outcome we want - quality & authenticity!
Unfortunately…
In terms of your actual point… i fear we disagree on how to get there & then maintain it into the future.
I can’t support admin systems that allow certain products to be named purely based on the geographical site where production occurs.
I DO agree that certain products should meet certain criteria before gaining the right to use a particular naming convention.
Something like… if they meet rigorous organoleptic (taste/flavour/texture), chemical (fat%, salt/protein/ingredient/culture species/etc…) or process (physical action, time, heat/temperature, etc…) based parameters they are free to use the particular name.
In my opinion AND experience these factors are soooo much more important than the geographical location a product is sourced from, or produced at, or matured in, or packed off at etc.
example:
“Cheddar-ing” is a PROCESS.
“Cheddar” is a geographical location/town.
There is product made in Cheddar today that does not use a process that delivers a clumped, but open textured curd prior to hooping.
It tastes just like normal “tasty” & has a homogenous, open texture (ie. NO real taste or texture…) yet is still allowed to be called Cheddar… Based only on where the manufacturing occurs.
Still, there are many other cheeses made around the world using the traditional cheddaring methodology that have full, open bodied flavour & texture profiles including beautiful salt accretions etc.
Still can’t be called “Cheddar” though…
Similar problems exist with Parmesan or Grana Reggianno/Padano and the Po River valley…
Gruyère, Raclette, Camembert, champagne, Brie, Stilton and so on & on…
Basing the naming on geography is a pure marketing exercise focussed on the short term.
If a product is second class, eventually it will drag the name down & the value/mystique of a product will disappear.
Using process/ingredients etc as the basis of identification or naming is about the resulting flavour/quality.
There is a much larger chance this will ensure that the name will maintain (or even improve) its value in the eyes of the consumer over a longer timescale.
Flavour, texture & quality are the reasons I personally pay the money I do for mouldy milk or really salty old pig meat etc.
Management of these quality parameters requires more than just ensuring that geographical location claims are verified.
Regardless, I am sure you are a person of great taste who - like me - values the results of great care being taken, best of ingredients being used, time/humidity/temperature being controlled, artisanal processes being retained & so on.
All to deliver the deep enjoyment we seek!!!
Have a great New Years!!!
I always look to forward to Claudia’s epidodes. Her voice amd accent is so romantic and relaxing.
I spent 70 dollars on french cheese (including a slice of brie de meaux) because of this video. You're doing good things for the cheese economy
I love Claudia! She is so tasteful and incredibly likeable in the way she conducts the interviews. And she seems to cover all the interesting Food Insider videos!
Just one video, I watched just one video on Cheese.
And now my feed is full of these videos!😂
Tellement fier d'être français avec cette vidéo !
I love how proud all of these cheese makers are of their product.
Great video, thank you :) I've been eating this like its going out of fashion these last few weeks. One of the most delicious cheeses on the planet.
Great video!
Of all the cheese-making videos on this channel that I have watched, or even other food-making ones, I found this to be the most information-packed because of all the little details and their fork-to-fork operation.
I’ve never loved my name more
lets get married idk
These videos always make me wonder what we in the US are missing out on when it comes to cheese. All these artisan cheese makers using raw milk as opposed to pasteurized milk, what unique flavor distinctions we are missing out on!
I am a huuuge cheese lover! The last time I tried a Brie made here in the US it tasted like ammonia. I never tried it again. I’d like to try authentic Brie sometime to see what I’m missing out on.
In the UK I only buy French brie made by the "Président" company and it's delicious. I once made the mistake of buying English brie and it also tasted like ammonia and was completely inedible.
@@Mathemagical55 Sadly Président Brie is not made with raw milk. It is still a correct product but nothing like real brie wich i encourage you to try
@@Mathemagical55 Lidl do a great Brie De Meux
I love watching cheese making coz i love cheese! I also like how this series presents cheese making.
Wow ich bin fasziniert von der Erklärung.
Insbesondere wie viel Arbeit und Mühe dahinter steckt. ❤
Yummy! Looks so good! I love watching how cheese is made.
Very pleasant
Hi everyone who wants to support me in my channel hello newbies
Dang that’s some good looking cheese.
It’s sexy
It taste very good as well
It’s sooo bomb too
Agreed, hell yeah that's some sexy ass cheese right there! I love cheese. I bet the ones they made in the video tastes like 100 times better than the stuff u get at the grocery store!!
thick boi
Its like a pudding. IT'S LITERALLY LIKE A PUDDING. I LOVE BRIE SOOO MUCH ❤️❤️❤️
Yes me too. Gets more creamy as it ripens. Camembert cheese also.✌
My family has been getting me Brie on my birthday and at Christmas for the past 4 years and i absolutely love it
"You're a big consumer" Did he call her fat???
🤣🤣🤣
the euphemism is back at it
He sure did Jajaja
A lot of efforts and works there. So impressive!
I absolutely LOVE this series! I firmly believe that cheese is life!!! 💗💗💗💗💗💗💗💗
Very pleasant
Hi everyone who wants to support me in my channel hello newbies
Yes so happy to see a new video!! I love this series!
I love b de m. Now I know what work is involved in making it I appreciate it even more! Bravo les gars!
Reporter: It's so hot here... How much is the temperature in here?
Interviewee: 30°C
Philippines with 40-41°C Heat Index: am I a joke to you?
"It's so cold, 6 degrees in here!"
*laughs in -32 degree ice cream walk-in freezer*
Considering my country isn't that far from Philippines, the general temperature should be around 30ies in Celsius, certainly not in the 40°C unless it's in an awful summer.
@@skye387 sis it's the Philippines not ur country theres a difference
@@asiaaaaaaaaaa but it's close by so it shouldn't be that different and googling it also shows about the same as I said.
Unless it's in bad summer day, it shouldn't be that high.
@@skye387 it WAS a bad summer day. The temp isn't always that high, usually around 35C, but it gets like that during the summer.
Nothing beats eating Brie while watching video on how to make Brie ❤❤❤
incredible that every little detail is carefully refined to a point where everything gets together into a perfect sweet wheel of cheese, I tasted Brie de Meaux from different farms/producers, and personally approved the taste of all of them, explendid !
I really savour these kind of videos “regional eats” 😋, butter in Brittany, Dutch cheese, Chorizo in Spain, etc...
Omg i was given this cheese for my birthday ♥️ it's great learning about it!
Claudia knows so many languages and her voice is so warm.... Insider you got it right when you hired her as most of the people have come back to hear her lovely voice and explanations
I ate this cheese the other day... absolutely amazing... very creamy inside and the crust on top is such a combination!
I now follow this channel just for the cheese making content. I am obsessed! I hate cheese in real life but the process is so satisfying, I can't help but search and obsess. Fluffy!
I could eat at least half of 1 of those wheels with some nice olives and bread, and maybe some hot pepper jelly? I dk who turned me onto to hot pepper jelly but it us so damn good with brie and other soft cheese!
I think the best way to it Brie is with some olive oil cayenne chili flakes and pepper with a red wine... Bordeaux would be best...
@@chayapunk2276 as a french, we don't need nothing with cheese, except a very good bread, and a very good wine. With Brie, who's a strong cheese, you need a strong wine, Burgundy will fit better than Bordeaux. Exceptionnally, you can eat it with wallnuts, and white grapefruit...
It may sounds weird, but i like to eat strong-flavored cheeses with green apples. The tartness and the cheesyness balance each other and the result tastes just amazing! And since it has apples, im 99% sure its healthy
Wow, They take their time and put their love into making it
Very pleasant
Hi everyone who wants to support me in my channel hello newbies
That looks so delicious. My husband grew up in France and he’s always looking for cheese he grew up eating. We can only get regular Brie here, I bet he’d LOVE this with a baguette 🥖
Claudia your beautiful accent and natural story telling is soo nice.
Can she just be my European tour guide after travel restrictions are lifted? I feel so fancy watching these 🧐😎
Ughh the tanginess, the strong vigor, the pastey texture... EVERYTHING ABOUT BRIE IS CELESTIAL 😭💜💜💜
Especially this unpasteurized farmhouse variety! It's a living thing with active microbes, unlike the supermarket factory-made Brie that's had all the flavor and aroma sterilized out of it.
@@chasbodaniels1744 Yeah Brie De Meaux is simply on a whole other level with it's rich complexity of flavours. It might actually be my favourite cheese in the whole world.
This farm has a fantastic, knowledgeable control of the entire metamorphoses turning forage into top shelf Brie...a pleasure to watch...
Another wonderful video - thank you!
Definitely my absolute fave type of cheese 😍
This makes me want to got to the store and buy fancy cheese. That looks so good!
Cheese making was recommended to me about a week ago. Now, I know more about cheese that I ever thought I would.
Merci Claudia. C est très bien expliqué et passionnant. Ottimo lavoro.
Voilà. *chefs kiss*
Towards the end, I cried out of gratitude. Such a beautiful and hard process to produce 1 round of cheese. I am grateful for them and the cows.
Its super relaxing and satisfying to watch this kind of videos. 😊
looks amazing and interesting ! thank you
Great Craft!!! That place is beautiful.
It’s awesome seeing such great animal welfare by the farmer/cheese maker. Quality ingredients seem so under appreciated today.
Yes! He obviously likes the animals! I’m always happy when the animals are taken good care of
Thank you for this video!
I like the man that explain the equipments... He make me so focus on the explanation
Claudia is by far the best host on this channel. Another great episode
I am from the Netherlands and I like this cheese a lot! It's one of my favourite cheese ❤
If I said this to a vegan, he or she looks at me like: "Are you crazy?!" But this shows how good the cows are eating and they are good fed and healthy. No animal abuse involvet. The cows are happy and I like how the farmers love them ❤
This kind of recomendation just comes after I go to my bed for sleeping and I can't stop watching it
One of my favorite cheeses, j'adore!
cheese is a battery.
1 - sun provides solar energy to grow grass
2 - cow eats grass thereby processing solar energy into milk
3 - man processes solar energy into a storable, conservable and portable device called cheese
Food is a battery then xD
I could just sit and eat a whole selection of cheeses from a charcuterie board right now! I love Brie, camenburt, cottage cheese, halloumi and all the cheddar we have here in the UK. The only one I can't eat too much of is blue Stilton but cheese is definitely one of those foods products that is worth spending serious money on!
blue Stilton is supposed to give u werid dreams. I wanna try some, sometime and see if its true.
It looks beautiful....hope it TASTEs good
Professional team working together to produce best French cheese ever, Very clean company, I love it.
Claudia is a charm. Wonderful series.
Que coisa linda meu Deus e um sonho esses queijos
Yummy! Great video! Thanks for sharing this.
I've had the pleasure of eating a slice of imported brie.
One of my favorite cheeses. Granted I've only tasted like 5 raw milk cheeses, but I have a feeling that french cheeses are my likely favorites in future tastings.
the curds look like tofu
“Added Penicillium”
Antibiotic resistance in humans: Yes.
Great video… love the information
Someday I'm going to try all these beautifully made cheese.
I watched a delicious video 😊 Have a good day
10:04 you're a big customer. Haha!
I'm obsessed with these cheese vids. 😍🤤
I love how he consistently says voila
Take a bite of Brie de Meaux everytime they say Voila😂
She speak how many languages? I remember seeing her speaking amazing European Portuguese, her English is on point and the French also very good.
She speaks 36 languages well
In love with you Claudia... So nicely you are explaining.. ❤️
I absolutely love the fact that he says “voila” to everything