French Cheese – Coulommiers
Posted on October 9th, 2008 by admin
Coulommiers is named after the town of the same name and is said to be the ancestor of all Brie cheeses. Belonging to the Brie family, it has an extra-rich and creamy body and has a nuttier flavour with a thicker crust. The cheese must be eaten at its proper ripeness. The cheese is aged for 8 weeks when made from raw cows’ milk, and 4 weeks when made from pasteurized milk. This cheese is best when eaten at room temperature. It is a great hors d’oeuvre cheese, with sliced crusty French bread. Serve Coulommiers with apples, pears or fresh berries at the end of the meal. The cheese goes well with a red Bordeaux, Cotes du Rhone or Languedoc or alternatively with a Sauvignon Blanc.
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