Coulommiers

1. History

Coulommiers is named after the town of Coulommiers in Seine-et-Marne, the historic cradle of Brie cheeses since the Middle Ages. Initially a popular food for farm workers, it was developed smaller than large Bries to ease transport and preservation during travels. In the 19th century, it gained its name and surged in popularity after the 1878 Universal Exhibition.

2. Physical characteristics

A soft paste cheese with a bloomy rind, Coulommiers is about 20 cm in diameter, smaller and thicker than Brie de Meaux but larger than Camembert. Made from raw cow's milk, it typically weighs around 500 g. Its white, velvety rind from Penicillium candidum evolves with aging.

3. Taste profile

Coulommiers delivers a rich, intense flavor, more pronounced than classic Brie, with creamy and slightly fruity notes. As it matures, it develops mushroom, hazelnut aromas and a melting, runny center. Its supple, flowing paste makes it a characterful cheese for enthusiasts.

4. Production zone and period

Originating from Seine-et-Marne (77), production now spans France, especially Champagne-Ardenne, Poitou-Charentes, and Normandy. Farm versions remain iconic to the Brie region. Optimal consumption is from March to July.

5. Certification

Coulommiers has no protected designation like AOC, AOP, or IGP, despite its historical roots. Industrial production across France prevents strict geographic delimitation. Some raw milk farm versions uphold tradition without official labeling.