Brie-style Coulommiers ranks among the five most consumed cheeses in France. Made from raw cow's milk, Coulommiers is a soft white mold cheese with a white, fluffy, blooming rind that takes on light amber hues over time - a sign of long maturation.

This small brie is made from 5-6 liters of particularly good raw milk. Its character comes to life when it is matured at a temperature of around 14°C for 3-4 weeks. The cheese is ready to eat from the 5th week, but at its best at around 8 weeks of age.

Coulommiers combines the sweet, fresh mushroom scent with the aroma of cream and warm milk. In late summer and autumn, the cheese takes on a strong cauliflower aroma.

Coulommiers takes its name from the small town in Seine-et-Marne, the historical birthplace of the Brie family. In fact, since the Middle Ages, cheeses have been made in the Brie department in much the same way for centuries.

Smaller brie cheeses were particularly popular with farm workers who often had to travel long distances from farm to farm. During the journey, large brie cheeses, such as Brie de Meaux, often proved too fragile, so the smaller "coulommiers" were here to stay.

At the beginning of the 19th century, people simply spoke of "Coulommiers". The introduction of the microscopic fungus Penicillium Candidum revolutionized the production of Columerian cheese. Over time, it gave it its current characteristics.

In the second half of the century, the "petit coulommiers" really took off after being introduced at the 1878 World's Fair.

The creamy texture of Coulommiers invites itself to all tables. Delicious on its own in the middle of a good cheese plate or in a croque-monsieur or burgers, it is an essential part of French gastronomy!