-
Milk type
Cow
-
Region of origin
Grand Est
-
Cheese type
Soft cheese bloomy rind
-
Heat treatment
Raw milk
-
Country of origin
France
-
Type of production
Artisanal
COULOMMIERS
A true cheeseboard classic: Coulommiers, a raw milk cow's cheese, a cousin of Camembert but bigger and thicker. Made in Meuse (Grand Est).
Approx weight: 500 g.
Under its thin, white-bloomed rind, the pale yellow paste is soft and creamy, with a nice bit of rind character. The nose is honest and earthy, with notes of white truffle; on the palate, it's bold, carrying that same truffled signature through to a long finish. We'd suggest it simply on a cheeseboard at room temperature, or put to work in a gratin or quiche for something a little bolder. It pairs well with a fruity red (Burgundy, Bourgueil) or a blonde beer.
Coulommiers belongs to the wider Brie family, a legacy of the days when every town in Seine-et-Marne had its own version of the local cheese. Bigger and thicker than a Camembert, this raw milk cow's cheese takes a fairly specific ageing process, which gives it a heart that's often fully creamy, with bold, earthy, generous flavours.
Renneting takes place around 30°C, for a fast coagulation. The curd is set into perforated moulds, where it drains for 6 to 10 hours, then unmoulded, dry-salted and seeded with Penicillium candidum, the mould behind its bloomy rind.
Ageing happens in a humid, ventilated cave, after a brief spell in the drying room: regular turning and careful attention guide the rind's development, until the paste turns soft and supple after around six weeks.
A classic on its own on a cheeseboard, or, if you're feeling bold, folded into a gratin or a quiche.
- Raw milk cow's cheese
- Part of the Brie family (Seine-et-Marne)
- Thin rind with a white bloom, pale yellow paste
- Aged around 6 weeks in a humid, ventilated cave
- Often fully creamy at the heart, with bold, generous flavours
You might also like
COMTESSE DE VICHY
- Cow
- Auvergne Rhône-Alpes
- Soft cheese bloomy rind
- Pasteurized milk
- France
- Artisanal
