Thin rind from white to slightly red streaked. Light yellow cheese with white heart. A diameter of 12.5 to 15 cm. A thickness of 2.5 to 3 cm, a weight of 400 to 500g. Soft consistency. Bunch of fruity flavors .
3 to 8 weeks.Only with raw milk.
Cheese not pressed, not cooked. Curdled milk by milk diet fermentation and sometimes pressed.
Which family does Coulommiers belongs to ? Camembert or Brie ? The answer is ambiguous. Coulommiers is similar to Brie concerning its region of production and its characteristics, and similar to Camembert concerning its size and its shape, smaller and thicker than Brie.
The shepherd Jehan de Brie presented it to the King in the reign of Saint Louis by the side of his cousins of Meaux and Melun but it's Philippe Auguste who made those cheese famous, therefore the court was thoroughly enjoying it with ciders made in the region.
Matured 8 weeks, the rind is streaked with red, soft consistency, white heart and light yellow cheese, it's absolutely delicious ! It can also be served according to cooking recipes of Coulommiers with Truffles or even open sandwiches with Coulommiers and carrot.
Camembert, Brie, and Coulommiers are among cheese best sales in France.