Coulommiers cheese
Encyclopedia
Coulommiers is a cheese
from Coulommiers
in the Seine-et-Marne
department of France
, is the lesser-known cousin of Brie
, although it has been produced perhaps longer. It is made from cow's milk, usually in the shape of a disc with white, bloomy edible Penicillium candidum rind. It is smaller and thicker than Brie but otherwise possesses all the characteristics of a Brie, with a similar buttery colour and supple texture, with perhaps a nuttier flavour. This cheese can be either farmer-made or industrially produced, though the industrial version lacks the depth of an unpasteurized cheese; the artisanal
or "farmhouse" unpasteurised Coulommiers has some reddish blush in parts of the rind. The period of ripening when made of pasteurised whole milk is about four to six weeks. The fat content is 40 per cent.
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
from Coulommiers
Coulommiers
Coulommiers is a commune in the Seine-et-Marne department in the Île-de-France in north-central France.It is also the name of a cheese of the Brie family produced in and around that city.-Twin towns:Coulommiers was twinned with Leighton Buzzard in 1958...
in the Seine-et-Marne
Seine-et-Marne
Seine-et-Marne is a French department, named after the Seine and Marne rivers, and located in the Île-de-France region.- History:Seine-et-Marne is one of the original 83 departments, created on March 4, 1790 during the French Revolution in application of the law of December 22, 1789...
department of France
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
, is the lesser-known cousin of Brie
Brie
Brie is a historic region of France most famous for its dairy products, especially Brie cheese. It was once divided into two sections ruled by different feudal lords: the western Brie française, corresponding roughly to the modern department of Seine-et-Marne in the Île-de-France region; the...
, although it has been produced perhaps longer. It is made from cow's milk, usually in the shape of a disc with white, bloomy edible Penicillium candidum rind. It is smaller and thicker than Brie but otherwise possesses all the characteristics of a Brie, with a similar buttery colour and supple texture, with perhaps a nuttier flavour. This cheese can be either farmer-made or industrially produced, though the industrial version lacks the depth of an unpasteurized cheese; the artisanal
Artisan cheese
Artisan cheese is manufactured by hand using the traditional craftsmanship of skilled cheesemakers. As a result the cheeses are often more complex in taste and variety. Many are aged and ripened to achieve certain aesthetics...
or "farmhouse" unpasteurised Coulommiers has some reddish blush in parts of the rind. The period of ripening when made of pasteurised whole milk is about four to six weeks. The fat content is 40 per cent.