Coulommiers cheese

Coulommiers lait cru

Wikicheese - Coulommiers - 20150515 - 014

Coulommiers cheese is a soft, creamy, cow's milk cheese that originates from the Coulommiers region in the Brie area of France. It is often considered a lesser-known cousin to the more famous Brie cheese, sharing many characteristics but typically smaller in size. Coulommiers cheese has a white, bloomy rind that is edible and develops during the aging process, which can last from four weeks to several months.

History

The origins of Coulommiers cheese date back to the early Middle Ages, making it one of the oldest types of cheese in France. It is named after the town of Coulommiers in the Seine-et-Marne department, where it was traditionally made and sold. The cheese gained popularity over the centuries, becoming a staple in the French diet and a cherished item in international cheese markets.

Production

The production of Coulommiers cheese involves a delicate process that begins with the collection of high-quality cow's milk. The milk is then coagulated using rennet, a complex of enzymes that curdles the milk. After coagulation, the curd is cut, ladled into molds, and allowed to drain naturally. The cheese is then salted and left to age in a controlled environment, where it develops its characteristic flavor and texture. During aging, the cheese is turned regularly to ensure even ripening.

Characteristics

Coulommiers cheese is known for its soft, creamy texture and mild, buttery flavor. The cheese's rind is a result of the growth of Penicillium candidum, a white mold that is introduced during the production process. This mold not only contributes to the cheese's distinctive appearance but also plays a crucial role in the development of its flavor profile. As Coulommiers ages, its flavor can become more pronounced, with hints of mushrooms and a slightly earthy undertone.

Culinary Uses

Coulommiers cheese is versatile in the kitchen and can be enjoyed in various ways. It is often served at room temperature as part of a cheese platter, allowing its flavors to fully express themselves. The cheese pairs well with fruits like apples and pears, nuts, and a variety of bread and crackers. Coulommiers can also be used in cooking, where it adds creaminess and depth to dishes such as quiches, sauces, and baked goods.

Comparison with Brie

While Coulommiers and Brie are similar in many respects, there are key differences that distinguish the two cheeses. Coulommiers is generally smaller in size than the typical Brie and has a slightly thicker rind. The flavor of Coulommiers is often described as more intense and concentrated, likely due to its smaller size and the ratio of rind to paste.

Regulation

In France, the production of Coulommiers cheese is subject to regulations that ensure its quality and authenticity. These regulations cover aspects such as the geographical origin of the milk, the methods of production, and the aging process. However, unlike Brie de Meaux and Brie de Melun, Coulommiers does not have a Protected Designation of Origin (PDO) status, although efforts have been made to obtain such recognition.

Conclusion

Coulommiers cheese is a cherished part of France's culinary heritage, offering a unique taste experience that is both refined and accessible. Its rich history, meticulous production process, and versatile culinary applications make it a favorite among cheese lovers around the world.

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