this cheese made in Meaux wins the prize for “Best cheese in the world”

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You may have served Triple Cream from the Saint-Faron de Meaux cheese dairy, on your cheese platters during the holidays. If so, you have, probably without knowing it, offered your guests the chance to taste the best cheese in the world, just that!

Friday November 29, 2024 was held in Lyon the prestigious International cheese and dairy products competition. And it was P'tit Saint-Faron, one of the three cheeses made in Meaux, which won a double prix : the gold medal in its category, but also the best score in all categories, raising this cheese to the title of best cheese in the world.

Selected from 1,380 cheeses

The Triple Cream was analyzed by a jury of more than 600 professionals and amateurs of informed cheeses. They judged a total of 2,500 samples divided into three main categories: 1,380 cheeses, 570 dairy products and 550 cold meats.

Each product, presented with care, was judged according to strict criteria, combining organoleptic quality, respect for artisanal traditions and creativity.

And, in the cheeses, it is the “P’tit Saint-Faron” which obtained the best score: 98/100. “We didn't expect it at all, it's the first time we've submitted this cheese to a competition,” reacts Marie Levol, manager of the cheese factory.

With this score, the Triple Crème made in Meaux won the gold medal in the category “other cow's milk cheese with soft and bloomy rind” but also the best score of the entire competition making it the best cheese of the world, according to the jurors.

Several criteria were scrutinized, and everywhere, P'tit Saint-Faron excelled: 8.4/10 for general appearance, 19.2/20 for “smell, intensity and quality”, 20/20 for texture, 40/40 for taste and 10/10 for harmony.

We are modestly surprised by these notes. We know that our cheese is appreciated for its melt-in-the-mouth texture and very rich in fat. It has a fresh milky taste and a slightly tangy smell.

A Brie de Melun rich in cream

But then, what is the recipe for the now best cheese in the world? To make it, you have to use another cheese. Indeed, the Triple Cream is in reality a Brie de Melun enriched with cream. Furthermore, that of the Saint-Faron de Meaux cheese factory received the silver medal at the international competition in Lyon.

In detail: “we start from the same recipe as Melun brie and we use the process by adding cream. Historically this cheese was made to avoid losing the cream used in brie. We avoid throwing it away. »

The Triple Crème is made in Meaux since the openingfrom the cheese factory, in 1998.

The milk used is cow's milk, from the AOP (Protected Designation of Origin) of Brie de Melun, from Seine-et-Marne, but also from part of Aube and Yonne. . “We work with 11 producers, and we receive, for all our cheeses, between 15,000 and 25,000 liters of milk per day. »

Once received, the milk is put into maturation before being pulled into a basin at 31°C. It is at this stage that the rennetis added, transforming the milk into a solid gel. The “P’tit Saint-Faron” can then be moldby hand, using a ladle.

It is then assembled, drained, turned over before being put in a room to be unmolded and salted. This whole process takes approximately 48 hours. Once made, the cheese can enter its processing phase.refining, for two weeks in a cold room.

Its maturing time is shorter than Melun brie, which needs a minimum of 35 days.

A cheese that can be enjoyed in several forms

After two weeks, the Triple Crème is ready to be enjoyed. In the mouth, we find the taste of Melun brie, softened by cream which gives an ultra-melting and fresh appearance. Variants of “P’tit Saint-Faron” also exist.

Some creamers buy it from us at 3-4 days of maturation for a fodder operation. The advantage of this cheese is that it goes with everything, since it is fairly neutral in taste. We find it associated with truffle, mustard, Espelette pepper.

In this case, refining ends directly in the cellars of the creamer before being put on sale in store. Triple Crème is also a cheese that keeps well since it can still consume 10 to 15 days after purchase, if it remains in the refrigerator. “It will continue to refine but remains neutral. »

In Meaux, every year20 tons of “Saint-Faron” are manufactured. This remains the smallest production of the cheese factory which makes 40 tonnes of Meaux brie, and 250 tonnes of Melun brie, its specialty.

The Triple Cream is sold directly to the store from the Fromagerie Saint-Faron, but also in the cheese factories of the region. “We hope that this will give us a publicity boost to gain visibility and promote our beautiful AOPs” concludes Marie Levol, who reminds us that the cheese factory is open to the public for visits.

A tastingcheeses await visitors, including the famous Triple Crème “P'tit Saint-Faron”, now recognized as the best cheese in the world.

Fromagerie Saint-Faron, rue Jehan de Brie, ZI Nord, in Meaux. The tour circuit and the shop are open Tuesday to Saturday, from 9 a.m. to 12:30 p.m. and from 2 p.m. to 5 p.m. Guided tours by reservation on 01 64 36 69 44 (approximately 1 hour).

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