The worldwide reputation of Brie de Meaux was established in 1814, when it was declared " The King of Cheeses " at a culinary tournament during the Congress of Vienna. The close proximity of Ile-de-France to the markets of Paris and the charming wooden box in which it is sold have also contributed to its rise to fame.
Brie de Meaux is probably the strongest of all the soft white cheeses. The aroma should be of mold, damp leaves, and mushrooms, becoming more intense with age. At its peak, it has a glossy pale straw to butter-yellow coloured soft interior that oozes irresistibly toward you, and a characteristic rich taste like wild, smoky mushroom soup made with beef consommé. If it smells strongly of ammonia, then it will deliver a vicious bite. However, one man's meat is another man' poison. If you prefer Brie that is runny rather than with a chalky band of immature curd through the center, buy it near its "best before" date. Don't be alarmed by any white mold that grows down the cut surface, this just tells you the cheese is alive and well, and merely trying to protect its soft interior from drying out.