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Brie de Coulommiers Cheese
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 come in two sizes:
- 1 inch (2.5 to 3 cm) thick by 10 inches (25 cm) wide, weighing approximately 3 1/4 (1.5 kg);
- 1 inch (2.5 to 3 cm) thick by 5 1/2 inches (14 cm) wide, weighing approximately 14 to 17 oz (400 to 500 g.)
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 unpasteruized milk has a crust with red blotches on it.
The curd of the cheese is cooked, but not pressed. Brie de Coulommiers Cheeses are aged at least 1 month.
Cooking Tips
Brie de Coulommiers is usually eaten in the mornings.
Nutrition
Brie de Coulommiers Cheese has 45% butterfat.
Language Notes
Brie de Coulommiers Cheese is named after Coulommiers village, where it is believed to have originated.
Also called:  Brie de Coulommiers (French)
Other entries for Brie Cheese
Brie de Chèvre, Brie de Coulommiers Cheese, Brie de Meaux, Brie de Melun, Brie de Montereau, Brie de Nangis, Brie Noir
Other entries for Soft Cheeses
Añejo Cheese, Banon Cheese, Boilie Cheese, Boursin Cheese, Brillat-Savarin Cheese, Bruss Cheese, Burrata Cheese, Caboc Cheese, Camembert Cheese, Chèvre Frais, Cornish Yarg Cheese, Crottin de Chavignol Cheese, Crowdie Cheese, Edel de Cléron Cheese, Feta Cheese, Fresh Cheeses, La Tur Cheese, Lancashire Cheese, Lymeswold Cheese, Mitzithra Cheese (Fresh), Oaxaca Cheese, Oxford Isis Cheese, Pié d'angloys, Pithiviers Cheese, Squacquerone Cheese, St-Nectaire Cheese, Telemes Cheese, Vacherin Mont d'Or, Wensleydale with Cranberries
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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