How to Serve:
- serve at room temperature with crunchy french bread or raisin bread
- great as an hors d'oeuvre
- serve with fruits at the end of the meal
- spread on any bread
Wine pairing: Bordeaux White wine, Côtes du Rhône Red wine
Cheese platter: best when served with apples, pears, or berries after a meal
Cheese board: Brie - Pont l'Eveque - Coulommiers
350 g Coulommiers cheese
2 tbsp fruity white wine
2 cloves garlic, thinly sliced
2 sprigs thyme
2 bay leaves, torn
2 tbsp white truffle oil
ground black pepper
sourdough baguette, sliced as crostini
Preheat oven to 375°.
Remove cheese from the box to unwrap from the plastic covering.
Line the base and the side of the box with a sheet of baking paper.
Put back the cheese in the box.
Slice the top layer with slits and insert the garlic in each.
Sprinkle with thyme.
Add more slits among the first slits, then drizzle cheese with wine and truffle oil.
Sprinkle with the remaining garnishings then season with freshly ground black pepper.
Put in a baking tray, cover with foil, and bake for 20 minutes or until gooey.
Serve with baguette slices and enjoy!
Unpasteurized cow's milk, cheese cultures, enzymes, salt.
*Allergen information: contains milk
Coulommiers is as good a dairy portion as the other cheeses providing high amounts of calcium and zinc and a good source of protein, vitamin A, and phosphorous.
Storage: Refrigerate immediately at 4 °C or lower. Wrap in aluminum foil and keep in a tightly sealed container.
Shelf Life: 1 week refrigerated