Coulommiers Cheese
350 g
Made from unpasteurized cow's milk, this cheese is Brie's little sister with bloomy edible rind. It is creamy and has mushroomy nutty taste.
Coulommiers is similar to Brie only smaller and thicker with a nuttier flavor. They still share similar characteristics, similar supple velvety texture and buttery color.
Named after the commune in Seine-et-Marne, France where it was first produced. It has been produced for much longer but Brie cheese is more popular.
Its size is 13-15 cm with 3-4 cm thickness. Cured and aged for 3-4 weeks.
Type: soft, artisan
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
Health Benefits:
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.
Ingredients: Unpasteurized cow's milk, cheese cultures, enzymes, salt.
*allergen information: contains milk
Origin: France
Storage: Refrigerate immediately at 4 °C or lower. Wrap in aluminum foil and keep in a tightly sealed container.
Shelf Life: 1 week refrigerated
Recipe Suggestion:
Baked Coulommiers
Ingredients
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
Directions
Preheat oven to 375°.
Remove cheese from the box to unwrap from 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 a 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!
Nutrition Facts
