Coulommiers is Brie’s little brother; some even claim it’s the ancestor. Smaller but thicker than Brie, this cheese shares most of its characteristics. It’s a soft cow’s milk cheese with a bloomy rind produced in the Seine-et-Marne region throughout the year. Its name comes from the town in which it was originally sold at market.

Product
Cow’s milk cheese

Nutritional value
45 to 50% fat

Production
See: Brie de Meaux

Curd
supple, not runny, white rind speckled with red

Appearance
Shape: flat cylinder 14 cm (6”) in diameter, 2.5 to 3 cm (1”) in height and weighing 400-500 g (1 lb.)

Flavor
Sweet almond notes. A forthright brie scent with a pronounced scent of its terroir.

Buying
Refuse any with a grayish, overly red or uneven rind; refuse any cheese in which the curd detaches from the rind; smell and refuse any with a scent of ammonia.

Storing
Brie keeps very well in the lower part of the refrigerator, wrapped separately. Simply take it out 45 minutes before serving so that the room temperature restores all its flavor and refinement.

Serving
It is traditionally served in the morning, perfectly ripe and at room temperature.

Cooking
See: Brie de Meaux

Wine suggestion
Red wine