coulommiers cheese

{{Short description|French soft ripened cheese}}

{{Infobox cheese

| name = Coulommiers

| image = 235px
Coulommiers
235px
Texture of Coulommiers

| othernames =

| country = France

| region = Coulommiers

| town =

| source = Cows

| pasteurized = yes or no

| texture = Soft

| fat =

| protein =

| dimensions = {{convert|13|cm|in|abbr=on}}

| weight = {{convert|12|oz|g|abbr=on}}

| aging = 3-8 weeks

| certification =

}}

Coulommiers ({{IPA|fr|kulɔmje|-|LL-Q150 (fra)-Touam-Coulommiers.wav}}) is a soft ripened cheese from Coulommiers, Seine-et-Marne, France.{{cite web|url=http://cheese-library.com/eng/6576.html|title=coulommiers|publisher=cheese-library.com|access-date=2013-09-13|archive-url=https://archive.today/20130913203819/http://cheese-library.com/eng/6576.html|archive-date=2013-09-13|url-status=dead}}{{cite web|url=http://eucenter.tamu.edu/sites/default/files/Content/Getting_to_know_you/Viva%20La%20France-Vitter.pdf|title=Viva La France|publisher=eucenter.tamu.edu|access-date=2014-07-29|archive-url=https://web.archive.org/web/20140810135833/http://eucenter.tamu.edu/sites/default/files/Content/Getting_to_know_you/Viva%20La%20France-Vitter.pdf|archive-date=2014-08-10|url-status=dead}}{{cite book |last1=Doanne |first1=C.F. |last2=Lawson |first2=H.W. |date= 1911|title=U.S Department of Agriculture, Bureau of Animal Industry - Bulletin 146: Varieties of Cheese: Descriptions and Analyses | url=http://ufdc.ufl.edu/AA00018899/00001/20j |location=Washington, D.C, USA |publisher=US Government Printing Office |page=18 |access-date=2014-07-29}} It is made from cow's milk, and is usually in the shape of a disc with white, bloomy, edible Penicillium candidum rind.{{cite web|url=https://rhcl.com.au/library/uploads/Coulommiers-truffe.pdf|title=COULOMMIERS TRUFFE (Truffled Coulommiers)|publisher=rhcl.com.au|access-date=2014-07-29|archive-date=2017-02-22|archive-url=https://web.archive.org/web/20170222023643/http://rhcl.com.au/library/uploads/Coulommiers-truffe.pdf|url-status=dead}} When produced as an artisanal or "farmhouse" cheese from unpasteurized milk, it has some reddish blush in parts of the rind. The period of ripening when made of pasteurised whole milk is about four to six weeks.{{cite web|url=http://aem.asm.org/content/67/10/4752.full.pdf|title=Diversity of Geotrichum candidum Strains Isolated from Traditional Cheesemaking Fabrications in France|author=Marcellino, N.|publisher=aem.asm.org|date=2001|access-date=2014-07-29}} The fat content is 40 per cent.{{cite web|url=http://www.sfgate.com/food/cheesecourse/article/Try-French-Brie-s-little-sister-Coulommiers-2309486.php|title=Try French Brie's little sister, Coulommiers|author=Janet Fletcher|publisher=sfgate.com|date=2011-08-31|access-date=2013-09-13}}{{cite web|url=http://www.cheeseonline.fr/french-cheese/cow-milk/coulommier.html|title=Coulommiers|publisher=cheeseonline.fr|access-date=2013-09-13}}{{cite web|url=http://drinc.ucdavis.edu/dfoods6.htm|title=Dairy Foods|publisher=drinc.ucdavis.edu|access-date=2013-09-13|archive-url=https://web.archive.org/web/20130430174857/http://drinc.ucdavis.edu/dfoods6.htm|archive-date=2013-04-30|url-status=dead}}{{cite web|url=http://www2.lowell.edu/users/grundy/cheese.html|title=Cheeses of France|publisher=lowell.edu|access-date=2013-09-13}}{{cite web|url=http://www.suu.edu/faculty/wright/nfs1240/read/cheese2.pdf|title=Cheese|publisher=suu.edu|access-date=2013-09-13|archive-url=https://web.archive.org/web/20140809163833/http://www.suu.edu/faculty/wright/nfs1240/read/cheese2.pdf|archive-date=2014-08-09|url-status=dead}}{{cite web|url=http://foodsafety.unl.edu/ARMY/mil-std/c/App%20C%20-%20HDBK3006C.pdf|title=MANUFACTURED CHEESE PRODUCTS|publisher=foodsafety.unl.edu|access-date=2013-09-13}}{{Dead link|date=July 2019 |bot=InternetArchiveBot |fix-attempted=yes }}{{cite web|url=http://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1240&context=gradreports|title=Items to be Included in a Food Safety Handbook for Artisan Cheese Makers|publisher=digitalcommons.usu.edu|date=2013-04-01|access-date=2014-07-29}}

Coulommiers is a lesser-known cousin of Brie, although it has been produced for longer.{{cite web|url=http://idnc.library.illinois.edu/cgi-bin/illinois?a=d&d=FWR19660609.2.68#|title=Farmers' Weekly Review, 9 June 1966: French Cheese and Fruit|publisher=idnc.library.illinois.edu|date=1966-06-09|access-date=2014-07-29}} It is smaller and thicker than Brie and with a nuttier flavour, but otherwise has similar characteristics, with a similar buttery colour and supple texture. The cheese may be either farmer-made or industrially produced; however, the industrial version lacks the depth of an unpasteurized cheese. Because it is not an AOC cheese, producers can make it with pasteurized milk and export it to the United States.