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Cow's milk:
Aisy Cendré
Beaufort
Bleu d'Auvergne
Boursin
Brie de Meaux
Camembert
Cantal
Chaource
Comté
Coulommiers
Epoisses
Fourme d'Ambert
Langres
Livarot
Munster
Pont l'Eveque
Reblochon
Saint Marcellin
Saint Nectaire
Tomme de Savoie

Goat's milk:
Brocciu
Banon

Chabichou du Poitou
Chevre

Crottin de Chavignol
Valencay

Ewe's milk:
Brocciu
Ossau-Iraty
Roquefort


Other sites:
French Wine Guide
Cuisine-France

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Coulommiers

coulommiers cheese  
Region Milk Type

Ile de France

Cow

Uncooked, unpressed, soft

Fat Grade Affinage
40% AOC 4 to 8 weeks
 

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About Coulommiers: Pronounced "KOO-lom-yay" and named after the town of the same name, it is said that Coulommiers is the ancestor of all Brie cheeses.

Making Coulommiers: If Coulommiers is made with raw cow's milk used, 8 weeks of affinage are needed. If made with rich pasteurized cow's milk, 4 week of affinage is enough.

Tasting Coulommiers: Coulommiers belongs to the Brie family. It has an extra-rich and creamy body. Coulommiers has a nuttier flavor with a thicker crust. The cheese must be eaten at its proper ripeness.

Tasting advice: This cheese is best when eaten at room temperature. 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.

Coulommiers and wine: A good red wine from Bordeaux, Cotes du Rhone or Languedoc. Alternatively a Sauvignon Blanc as a white wine (French Wine Guide)

More French Cheeses: Brie, Pont l'Eveque

 

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