Brie de Coulommiers is a particular version of Brie cheese made in Seine & Marne, France throughout the year.
It has a more pungent smell than other Bries.
The cheese comes in two sizes:
- 2.5 to 3 cm thick by 25 cm wide ( 1 x 10 inches), weighing approximately 1.5 kg (3 1/4 lbs);
- 2.5 to 3 cm thick by 14 cm wide (1 x 5 1/2 inches), weighing approximately 400 to 500 g (14 to 17 oz.)
Like other Bries, the crust of the cheese is white from the Penicillium candidum bacteria in the cheese. But there are two versions of the cheese. The industrial version, made with pasteurized milk, has an all-white crust. A farmhouse version, “Coulommiers fermier”, is made from unpasteurized milk has a crust with red blotches on it.
The curd of the cheese is cooked, but not pressed. It is aged at least 1 month.
Cooking Tips
Usually eaten in the mornings.
Nutrition
45% butterfat.
Language Notes
Brie de Coulommiers cheese is named after Coulommiers village, where it is believed to have originated.
