Farmhouse Brie de Meaux is made exclusively from cow’s raw milk. The average weight is about 3 kg and the diameter is between 35 and 37 cm, with a thickness of 2.5 cm. After salting with dry salt, the cheeses are taken to a draining room where they are drained of their last drops of water on inclined surfaces. They are then sprayed with ‘Penicillium candidum’, a white mould that promotes the growth of a bloomy rind. The cheese is then matured for 10 to 12 weeks in maturing cellars. The longer this is done, the more the Brie will acquire a creamy taste with some butter and hazelnut notes.