- French Cheeses
- Quality of cheese
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Coulommiers is a soft-ripened, bloomy-rinded cheese made from cow’s milk. Its size is intermediary, between that of Camembert and that of Brie. Originally from the Seine-et-Marne, the cheese is named after the town where it used to be produced.
This is a very old cheese recipe that was developed to solve the transportation problem caused by the fragility of certain large “Bries”. It is therefore smaller and thicker than Brie de Meaux, for example.
Today this cheese can be produced anywhere in France. The great majority of these cheeses are made with pasteurized cow’s milk, but Coulommiers made from raw milk has more character.
The rind of this cheese is covered with soft white down that becomes thinner and spotted with orange as its maturation progresses. Its pale, shiny yellow paste generally has a chalky white center.
It has a fresh mushroom odor and notes of cream and warm milk. Its texture is creamy and sometimes even runny when the cheese is very mature. Depending on its level of maturity, it can be enjoyed mild and fresh or strong and distinctive.