In the Juchy cheese factory, in Seine-et-Marne, Brie de Melun is produced from the milk of one and the same herd of cows on the farm next door.
A very short circuit which gives the cheese its particular quality, assure its producers.
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An ultra-short circuit for guaranteed quality. The Juchy cheese factory, in Lizines, in Seine-et-Marne, is the only one to make Brie de Melun in a "monotroup", that is to say by using the milk of only one and the same herd. of cows. Animals that are in the adjoining farm.
"Here, you have the milking parlor. We came on foot, from the cheese factory," says Tayeb Boughari.
Barely out of the cow's udder, the still lukewarm milk is collected by this master cheese maker ... 200 meters away, on the other side of the yard.
"The advantage of this proximity is that the milk does not receive mechanical actions, as in large companies where milk is tossed from one pipe to another, from one pump to another", he explains again.
"There, the material remains intact, fresh and untreated."
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The milk is then found in a large maturation tank for a few hours.
This is the start of its transformation into Brie de Melun AOP (protected designation of origin).
And the process follows very precise specifications.
"We can only use this type of ladle! And we will pour the contents of the ladle into the mold," says Tayeb Boughari.
"A special identity"
It is then left for two weeks of drying, and at least five of refining.
The cheese is turned, still by hand, for a top-of-the-range result.
"An explosion of intense flavor! When you use the milk of a single herd, you are bound to have a special identity", assures Tayeb Boughari.
This identity is even declined according to the seasons. The color of the cheese varies, for example, depending on the color of the grass that the cows graze in the meadow next door.