Brie de Meaux

Ferme des 30 Arpents presents itself as the family farm of the Edmond de Rothschild family, which has been developing its cheese production there since the 1990s to add value to high-quality farmhouse milk. The herd of 250 Prim'Holstein cows is reportedly fed 90% on site, with the farm claiming to be self-sufficient.

The milk is processed on the farm into Brie de Meaux Fermier PDO (AOP), as well as cheeses matured with truffe noire du Périgord, moutarde de Meaux Pommery, walnuts and honey; the farm claims to have pioneered the combination of truffle and Brie de Meaux. Today, it describes itself as the only farm producing Brie de Meaux Fermier PDO, highlighting two gold medals won at the Concours International de Lyon 2024. It also mentions robotic automated milking, an anaerobic digestion unit and solar panels.

Founded in 1991 on the initiative of the town of Meaux and officially registered on 31 July of the same year (RNA W771008866), the Confrérie du Brie de Meaux brings together within its Grand Conseil de l'Ordre farmers, cheesemakers, affineurs and merchants, all devoted to the Briard terroir and its nearly two-thousand-year-old cheese. Its headquarters are located at the Maison du Brie, place Charles de Gaulle, in the heart of Meaux.

The association's mission is to showcase Brie de Meaux PDO (AOP) — its origin, its terroir, and its distinctive characteristics — both tasted on its own and paired with food, and to perpetuate the customs and traditions that link it to the folklore of the Brie française and Île-de-France. Each year, it organises solemn induction chapters and gastronomic events open to the public, such as the Brie Garden Party, a summer festival held on the Jean-Claude Brialy estate in Monthyon.

Fromagerie Ganot presents itself as the oldest cheese dairy in Brie, founded in 1895 in Jouarre by M. Alis; the business initially consisted of selling 'frais de sel' brie and loft-matured brie noir on regional markets, before refrigerated cellars were dug in 1948 to mature farmhouse bries from neighbouring farms.

Today run by Isabelle and Stéphane, a brother and sister who succeeded their mother Marie-France Ganot, the house collects cheeses from the Briard terroir and matures in its cellars an organic farmhouse brie produced in partnership with the Sainte-Colombe farm, as well as Brie de Meaux PDO (AOP), Brie de Melun PDO and coulommiers. It indicates that in 2025 its organic farmhouse Brie de Melun became the only farmhouse Melun PDO, and that its Brie de Meaux was awarded a gold medal.

Fromagerie Loiseau presents itself as a cheesemonger and affineur since 1921. It states that it has been maturing its bries in its cellars in Achères-la-Forêt "for over a century now", and reports an activity of maturing and trading (semi-wholesale and retail) in cheeses and dairy products from an Île-de-France base less than 100 km from Paris.

The house matures and produces Brie de Meaux and Brie de Melun, two appellations it presents as recognised and protected by a PDO (AOP) since 1980. It states that it is present at several markets in Seine-et-Marne, where orders can be collected free of shipping charges, and also offers an online shop (curated platters, fine foods, dairy products).

Société Fromagère de la Brie is a cheese dairy located in Saint-Siméon, in Seine-et-Marne. It produces raw-milk cheeses — Brie de Meaux PDO (AOP), Brie de Melun PDO, Coulommiers, Brie de Montereau, Brie de Nangis, as well as original creations such as Chevru, Jean de Brie, Saint-Siméon, Bayard Gourmand, and Vignelait — and pasteurised cheeses, including L'Explorateur and triple crèmes. It offers direct sales on site, at the cheese dairy.

Founded in 1938 by Louis Rouzaire, a cheese merchant and affineur who collected cheeses at the Meaux fair to resell them in Paris, the house has developed over three generations: his son Robert invested in 1960 in underground maturing cellars in Tournan-en-Brie, then the third generation built a cheese dairy in Fontenay-Trésigny in 1986.

There, the company matures Brie de Meaux PDO (AOP) and Brie de Melun PDO in the Briard tradition, alongside three other regional cheeses — Brie de Nangis, Coulommiers de brie and Brillat-Savarin. The moulding of Brie de Meaux is done with a shovel, in two stages, in stainless-steel moulds placed on natural rush mats; that of Brie de Melun on wooden mats. Claudine Rouzaire, third-generation managing director, works in short supply chains with around twenty regional dairy farmers located within a radius of less than fifty kilometres.

Its cheeses are marketed through regional short supply chains — notably to retailers such as Grand Frais — as well as through wholesalers and cheesemongers, with a significant share of production destined for export, particularly to the United Kingdom and Germany.

The company describes itself as being organised into two units: the Pré-Forêt dairy and cheese plant in Fontenay-Trésigny for production, and the Tournan-en-Brie cellars for maturation. According to its manager Éric Bourges, milk collection has risen from one million litres of milk in 1986 to over twelve million today, sourced from twenty-two Seine-et-Marne dairy farmers. One thousand three hundred tonnes of cheese are produced there each year, 70% of which is made from raw milk and 30% from pasteurised milk to meet the requirements of foreign markets, notably the United States. Over time, the range has diversified to include triple-crème cheeses and 'Fins Briards'.