"provins" news and stories

Bored with Brie? Not so fast, if you haven't tried Brie de Provins, a just-resuscitated, 13th-century version of the popular, gooey French cheese. The supple unctuous texture and light mushroom aroma of Brie de Provins, which is also the second farmstead Brie in France (the first one being Rothschild Brie), has us reevaluating the entire Brie category and falling in love with it all over again.

Earlier this month at France's biannual Salon de Fromage, cheesemakers announced the "rebirth" of this farmstead Brie made according to cheesemaking traditions that go back as far as the 13th century, including the use of raw milk, draining over wooden racks, molding by hand, and much more. Indeed, to wrap our taste buds around its distinctly floral bouquet, reminiscent of the region's shrubs, birch, and oak trees, we have to understand the long-established process that's involved in producing the cheese.