Brie de Meaux is the raw milk version of Fromage de Meaux in Australia. Kirks dont import Fromage de Meaux directly, but, on occasion we Air Freight from Paris, the famous Fromage de Melun. The is an extract from the French Cheese guide. Remember - the Brie version is raw milk and might not be available in Australia.
"Brie de Melun and Brie de Meaux are both from the same region, but whereas the Meaux is refined and relaxed. Melun is strong, robust, and salty. This difference derives from the varying methods of production. Coagulation for Meaux takes less than 30 minutes thanks to renneting, while Melun depends on lactic fermentation, which takes at least 18 hours. The affinagealso takes longer and cheeses are left to mature for a minimum of four weeks, but usually seven to ten. The artisanal cheese shown has a musty smell, and the pate is creamy, sweet, and slightly salty. Most Brie de Melun is eaten in the region and sold fresh or ripe at local markets. The fresh cheese is sour due to the lactic fermentation, and sweet, like good thick milk."