Brie de Melun is a member of the A.O.C. family. Traditional production is in the village of Melun near Paris, but it can also be produced in the region of Seine-et-Marne or in Aube and Yonne.
Brie de Melun is a little bit smaller than the Brie de Meaux, but its aroma is much stronger, more robust and more salty. There are differences in the production process and in the time of maturation.
In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days.