Produced from raw cow's milk in northern France, Coulommiers has many similarities to Brie, an exception being its smaller format. In fact, the production of Couloummiers probably predates Brie, and is quite likely to have inspired its production.
Production of Coulommiers can be either "fermier" or artisanal, and milk is sourced from high quality local herds close to the creameries.
Cheesemaking involves the careful, hand-ladling and natural draining of the curd in order to retain as much moisture as possible. After drying, the young cheeses are transferred to maturing rooms where they are aged for approximately four weeks.
Coulommiers should ideally be eaten before it becomes soft and runny - at least this is how the locals prefer it.
Cheeses are covered with a white bloomy rind (a result of the Penicilium Candidum mold) that often becomes thicker with age and dotted with the occasional patch of red. The interior paste is a straw color and should be soft and slightly springy, but not oozing.
Flavors are of mushrooms, earth, hay and cream.
Pairs very well with Champagne or an Alsacian wine.