Coulommiers is a soft ripened cheese from Coulommiers, Seine-et-Marne, France.[1][2][3] It is made from cow's milk, and is usually in the shape of a disc with white, bloomy, edible Penicillium candidum rind.[4] When produced as an artisanal or "farmhouse" cheese from unpasteurized milk, it 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.[5] The fat content is 40 per cent.[6][7][8][9][10][11][12]
Coulommiers is a lesser-known cousin of Brie, although it has been produced for longer.[6][13] It is smaller and thicker than Brie and with a nuttier flavour, but otherwise has similar characteristics, with a similar buttery colour and supple texture. The cheese may be either farmer-made or industrially produced; however, the industrial version lacks the depth of an unpasteurized cheese. Because it is not an AOC cheese, producers can make it with pasteurized milk and export it to the United States.[6]
^"coulommiers". cheese-library.com. Archived from the original on 2013-09-13. Retrieved 2013-09-13.
^"Viva La France" (PDF). eucenter.tamu.edu. Archived from the original (PDF) on 2014-08-10. Retrieved 2014-07-29.
^Doanne, C.F.; Lawson, H.W. (1911). U.S Department of Agriculture, Bureau of Animal Industry - Bulletin 146: Varieties of Cheese: Descriptions and Analyses. Washington, D.C, USA: US Government Printing Office. p. 18. Retrieved 2014-07-29.
^Marcellino, N. (2001). "Diversity of Geotrichum candidum Strains Isolated from Traditional Cheesemaking Fabrications in France" (PDF). aem.asm.org. Retrieved 2014-07-29.
^ abcJanet Fletcher (2011-08-31). "Try French Brie's little sister, Coulommiers". sfgate.com. Retrieved 2013-09-13.
Coulommiers is a soft ripened cheese from Coulommiers, Seine-et-Marne, France. It is made from cow's milk, and is usually in the shape of a disc with...
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