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Fromage de Meaux [fro-maj-duh-MOH] Fromage de Meaux is produced in exactly the same way as Brie de Meaux, with the exception that it is pasteurized. The AOC status awarded to Brie de Meaux in 1980 stated that all cheeses must be made from raw cow’s milk. Therefore, in order to satisfy the huge demand for this cheese as well as comply with US import regulations concerning raw milk cheeses, Robert Rouzaire of Tournan-en-Brie compromised and made an equally delicious version with pasteurized milk for export that is very close to the original.  As with Brie de Meaux, the characteristics of Fromage de Meaux are luxuriously rich, buttery and smooth, with burgeoning flavors that fill the palate in a balanced and creamy way. Aged for 4 to 6 weeks, it develops a complex flavor of mushrooms, truffles and ripe fruit.  Packed in a large wooden box it’s the largest format of all the Bries.  Pair Fromage de Meaux with unoaked or lightly oaked Chardonnay or Pinot Gris or medium-bodied red wines with moderate tannins, such as Syrah and Merlot.