Coulommiers Cheese vs Swaledale Ewes' Cheese

Coulommiers Cheese is a soft cow-milk cheese from France, while Swaledale Ewes' Cheese is hard, firm, crumbly and made from sheep milk.

What Is Coulommiers Cheese?

Coulommiers is a soft cheese from the Brie region of France, similar to Brie but smaller in size. It has a creamy texture and a mild, buttery flavor that becomes more earthy and complex as it ripens. The cheese is encased in an edible white mold rind that helps to mature the cheese from the outside in.

What Is Swaledale Ewes' Cheese?

Swaledale Ewes Cheese is a full-fat hard cheese made from ewe’s milk in Swaledale, North Yorkshire. It has a cylindrical shape, a firm and crumbly texture, and a natural white color. The cheese is either coated in a greenish-blue-grey mold or sealed with black wax. Made entirely by hand, the traditional production process includes pressing, brining for 24 hours, and a maturation period of 3 to 4 weeks. The cheese has been produced in the region for centuries using a closely guarded recipe passed down through generations. The distinct flavor is influenced by the local pastures, which provide a unique mix of herbs and grasses for the sheep.

What's the Difference Between Coulommiers Cheese and Swaledale Ewes' Cheese?

• Milk type: Coulommiers Cheese (cow's milk), Swaledale Ewes' Cheese (Sheep)
• Texture: Coulommiers Cheese (Soft), Swaledale Ewes' Cheese (Hard, firm, crumbly)
• Rind: Coulommiers Cheese (White Penicillium candidum), Swaledale Ewes' Cheese (Greenish-blue-grey mold or black wax coating)
• Aging: Coulommiers Cheese (4-8 weeks), Swaledale Ewes' Cheese (3 to 4 weeks)

Side-by-Side Comparison

Taste Comparison: Does Coulommiers Cheese Taste Like Swaledale Ewes' Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Coulommiers Cheese at 4-8 weeks develops a different profile than Swaledale Ewes' Cheese at 3 to 4 weeks.

Can You Substitute Coulommiers Cheese for Swaledale Ewes' Cheese?

Coulommiers Cheese can stand in for Swaledale Ewes' Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for hard, firm, crumbly.

Which Is Better, Coulommiers Cheese or Swaledale Ewes' Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Coulommiers Cheese. For a hard, firm, crumbly profile, Swaledale Ewes' Cheese is the better fit.

Frequently Asked Questions

Is Coulommiers Cheese the same as Swaledale Ewes' Cheese?

No, they're distinct cheeses. Coulommiers Cheese is made from cow milk; Swaledale Ewes' Cheese uses sheep. Aging also differs: Coulommiers Cheese is typically aged 4-8 weeks, Swaledale Ewes' Cheese 3 to 4 weeks.

Is Coulommiers Cheese similar to Swaledale Ewes' Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Coulommiers Cheese for Swaledale Ewes' Cheese?

You can, but expect a shift in richness and milk character.

Does Coulommiers Cheese taste like Swaledale Ewes' Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

What is Coulommiers Cheese made of?

Coulommiers Cheese is made from cow milk (unpasteurized). It's typically aged 4-8 weeks. It originates in France.

What is Swaledale Ewes' Cheese made of?

Swaledale Ewes' Cheese is made from sheep milk. It's typically aged 3 to 4 weeks.

Which should I choose, Coulommiers Cheese or Swaledale Ewes' Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Coulommiers Cheese is soft, while Swaledale Ewes' Cheese is hard, firm, crumbly.