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Coulommiers
First the cheese is named after a commune in the Seine-et-Marne department from France, as this is the place where it was produced for the first time!
The cheese is very similar to a Brie and share many of its characteristics. Coulommiers cheese, smaller but thicker than Brie, is made from cow’s milk. It has a bloomy edible rind. It is usually produced in the shape of a disc, which can either be farm-made or produced in industries. The cheese produced in industries lacks the depth of an unpasteurised cheese. When made from pasteurised milk it takes 4 – 6 weeks to fully mature.
Coulommiers tastes the best when served with apples, pears or fresh berries at the end of the meal. Will pair well with a classic Bordeaux or a cru du Beaujolais such as a fleurie.
Coulommiers History
Coulommiers cheese heritage dates back from Middle Ages, according to historians.
They invented it to solve transportation problems. Brie wheels were too big therefore damaged during transportation. This is why nowadays it is sometimes called Brie de Coulommiers.
Smaller than its big brother the Brie, French people love it as much as the Camembert and Emmental, the 2 other most consumed cheeses in France. Ladle moulding and the use of raw milk give Coulommiers a more intense flavour that appeals to cheese lovers for its distinctiveness.
In order to preserve its texture and flavour, we recommend to store the cheese in a slightly damp cloth at a temperature of 8 to 10 degrees C.
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