Coulommiers
Coulommiers is a soft ripened cow's milk cheese from the town of Coulommiers in Seine-et-Marne, France. It is a smaller, thicker cousin of Brie with a nuttier flavor, sold as a disc under a white bloomy rind.
Key Facts
| Country of Origin | France |
| Specific Origin | Seine-et-Marne, Brie |
| Milk Type | Cow's milk |
| Milk Treatment | Unpasteurized |
| Fat Content | 40% |
| Rind | White Penicillium candidum |
| Texture | Soft |
| Flavor | Fresh, creamy to fine, stronger |
| Colors | White |
| Forms | Disk-shaped |
| Age | 4-8 weeks |
| Also Known As | brie de Coulommiers |
What is Coulommiers Cheese?
Coulommiers is a soft ripened cheese named for the town of Coulommiers in Seine-et-Marne, France. It is a lesser known cousin of Brie, though it has been produced for longer.
In 1930 some 250 cheesemakers from Coulommiers sold to affineurs at the town market every Wednesday. The affineurs began making cheese themselves in 1946, by which point only 60 cheesemakers were left. All of them made brie de Coulommiers in different sizes, and the 13 to 15 cm (5.1 to 5.9 in) disc was the size unique to the Coulommiers market. In 2008 local councillors led by deputy mayor Franck Riester, together with journalists, launched a PDO project for the cheese.
It is made from cow's milk, either on farms or in factories. Versions made with pasteurised whole milk ripen for about four to six weeks. Since it is not an AOC cheese, producers can use pasteurized milk and export it to the United States. Fat content is 40 per cent.
The cheese is usually shaped as a disc with a white, bloomy, edible Penicillium candidum rind. Artisanal or farmhouse versions from unpasteurized milk carry some reddish blush in parts of the rind. The paste has a buttery colour and a supple texture. Next to Brie it tastes nuttier, and the industrial version lacks the depth of the unpasteurized cheese.
How Does Coulommiers Cheese Compare?
The most relevant cheeses to compare Coulommiers against.
