Coulommiers is from the town of the same name the Seine-et-Marne départment and is the lesser-known cousin of Brie, although it has been produced perhaps longer. It has AOC designation limiting its origin.
Produced made from cows’ milk, the cheese is 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, with a similar buttery colour and supple texture, with perhaps a nuttier flavour.
This cheese can be either ‘fermier’ made or industrially produced, though the industrial version lacks the depth of an unpasteurised 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.
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