Coulommiers

Region Milk Type Ile de France Cow Uncooked, unpressed, soft Fat Grade Affinage 40% AOC 4 to 8 weeks

 

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About Coulommiers: Pronounced "KOO-lom-yay" and named after the town of the same name, it is said that Coulommiers is the ancestor of all Brie cheeses.

Making Coulommiers: If Coulommiers is made with raw cow's milk used, 8 weeks of affinage are needed. If made with rich pasteurized cow's milk, 4 week of affinage is enough.

Tasting Coulommiers: Coulommiers belongs to the Brie family. It has an extra-rich and creamy body. Coulommiers has a nuttier flavor with a thicker crust. The cheese must be eaten at its proper ripeness.

Tasting advice: This cheese is best when eaten at room temperature. A great hors d'oeuvre cheese, with sliced crusty french bread. Serve Coulommiers with apples, pears or fresh berries at the end of the meal.

Coulommiers and wine: A good red wine from Bordeaux, Cotes du Rhone or Languedoc. Alternatively a Sauvignon Blanc as a white wine (French Wine Guide)

More French Cheeses: Brie, Pont l'Eveque