Coulommiers cheese

Last updated
Coulommiers
Coulommiers lait cru.jpg
Coulommiers
Wikicheese - Coulommiers - 20150515 - 014.jpg
Texture of Coulommiers
Country of origin France
RegionCoulommiers
Source of milk Cows
Pasteurizedyes or no
TextureSoft
Dimensions13 cm (5.1 in)
Weight12 oz (340 g)
Aging time3-8 weeks
Named after Coulommiers
Commons-logo.svg Related media on Wikimedia Commons

Coulommiers is a soft ripened cheese from Coulommiers, Seine-et-Marne, France. [1] [2] [3] It is made from cow's milk, and is usually in the shape of a disc with white, bloomy, edible Penicillium candidum rind. [4] 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. [5] The fat content is 40 per cent. [6] [7] [8] [9] [10] [11] [12]

Contents

Coulommiers is a lesser-known cousin of Brie, although it has been produced for longer. [6] [13] 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. [6]

History

In 1930, there were 250 cheesemakers coming from Coulommiers, selling their cheese to "affineurs" at the Coulommiers market every Wednesday. In 1946, affineurs started to make cheese. Meanwhile, the number of cheesemakers declined, they were only 60 left in 1946. They were all making brie de Coulommiers (by definition) of different sizes, but only the specific size, diameter 13 to 15 cm (5.1 to 5.9 in), was unique to the Coulommiers market. Today, this cheese is commonly called Coulommiers. In 2008, local councillors led by Franck Riester, Deputy Mayor, and journalists launched the PDO project to raise the importance of a unique Coulommiers cheese. [14]

See also

Related Research Articles

Brie Variety of French soft cheese

Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France.

Goat cheese Cheese made out of the milk of goats

Goat cheese, or chevre, is cheese made from goat's milk. Goat cheese is made in a wide variety of styles, from soft fresh cheese to hard aged cheese.

Camembert French cheese from Normandy

Camembert is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look and taste to brie cheese.

Brie de Meaux French cheese

Brie de Meaux is a French brie cheese of the Brie region and a designated AOC product since 1980. Its name comes from the town of Meaux in the Brie region. As of 2003, 6,774 tonnes were produced annually.

Stinking Bishop (cheese)

Stinking Bishop is a washed-rind cheese produced since 1972 by Charles Martell and Son at Hunts Court Farm, Dymock, Gloucestershire, in the west of England. It is made from the milk of Gloucester cattle.

Fontina Italian cheese

Fontina is a cow's milk cheese, first produced in Italy. Over time, production of Fontina has spread worldwide, including the United States, Denmark, Sweden, Quebec, France and Argentina.

Grana Padano Italian cheese

Grana Padano is a cheese originating in the Po river Valley in northern Italy that is similar to Parmigiano-Reggiano cheese. There are less strict regulations governing its production compared to Parmigiano-Reggiano. This hard, crumbly-textured cheese is made with unpasteurized cows' milk that is semi-skimmed through a natural creaming process. To preserve the authenticity of the manufacturing processes and raw materials used to make this cheese, in the Grana Padano is registered as Geographical Indication in Italy since 1954 and as a European Union protected designation of origin (PDO) since 1996, and is protected in several other countries based on the Lisbon Agreement and bilateral agreements.

<i>Geotrichum candidum</i> Species of fungus

Geotrichum candidum is a fungus which is a member of the human microbiome, notably associated with skin, sputum and feces where it occurs in 25–30% of specimens. It is common in soil and has been isolated from soil collected around the world, in all continents.

Types of cheese Kinds of coagulated casein

Types of cheese are grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used.

Beechers Handmade Cheese Artisan cheesemaker and retail shop

Beecher's Handmade Cheese is an artisan cheesemaker and retail shop with locations in the Pike Place Market, Seattle, Washington and New York City's Flatiron District. The company was founded by Kurt Beecher Dammeier in 2003 and opened in the Pike Place Market after Dammeier obtained a difficult to obtain storefront lease in the Market. Because Dammeier had never been a cheesemaker, he sought out the assistance of Brad Sinko, who helped run a family cheese-making business in Oregon. A second location was opened in 2011 in the Flatiron neighborhood of Manhattan in New York City.

Artisanal cheese refers to cheeses produced by hand using the traditional craftsmanship of skilled cheesemakers. As a result, the cheeses are often more complex in taste and variety. Many are aged and ripened to achieve certain aesthetics. This contrasts with the more mild flavors of mass-produced cheeses produced in large-scale operations, often shipped and sold right away.

Marin French Cheese Company

The Marin French Cheese Company is a manufacturer of artisan cheese located in rural west Marin County, California. The company was founded in 1865 by Jefferson Thompson, and produces cheeses under the Marin French Cheese brand name. It is the oldest continually operating cheese manufacturer in the United States.

Chevrotin French goat cheese

Chevrotin is a soft goat's milk based cheese produced in the historical region of Savoy, (France). Since 2002 it has enjoyed an AOC designation.

Casín cheese

Casín cheese is a Spanish cheese made in the Principality of Asturias. Its name is covered by a protected designation of origin (PDO). It is made from full-fat, unpasteurized cows' milk from specific breeds, namely Asturian Mountain, Asturian Valley (Asturiana de la Valles), Friesian and any crosses between these breeds. Specifically the geographic area of manufacture is the southern part of Asturias which includes the Redes Natural Park and associated land, this is within the municipalities of Caso, Sobrescobio and Piloña. The cheese is classified as hard and semi-hard, and can be semi-cured or cured. It takes its name from one of the breeds of cattle whose milk is used, in turn named after the town of Caso. The shape of the cheese is a thick disc-shape, sometime more conical, of 10–20 cm diameter and 4–7 cm in height. The weight is between 250 and 1,000 g.

Jasper Hill Farm is an artisan cheesemaker in Greensboro, Vermont, owned and operated by Andy and Mateo Kehler. Jasper Hill Farm is also the location of the Cellars at Jasper Hill, which provides aging, sales & marketing services.

References

  1. ↑ "coulommiers". cheese-library.com. Archived from the original on 2013-09-13. Retrieved 2013-09-13.
  2. ↑ "Viva La France" (PDF). eucenter.tamu.edu. Archived from the original (PDF) on 2014-08-10. Retrieved 2014-07-29.
  3. ↑ Doanne, C.F.; Lawson, H.W. (1911). U.S Department of Agriculture, Bureau of Animal Industry - Bulletin 146: Varieties of Cheese: Descriptions and Analyses. Washington, D.C, USA: US Government Printing Office. p. 18. Retrieved 2014-07-29.
  4. ↑ "COULOMMIERS TRUFFE (Truffled Coulommiers)" (PDF). rhcl.com.au. Retrieved 2014-07-29.
  5. ↑ Marcellino, N. (2001). "Diversity of Geotrichum candidum Strains Isolated from Traditional Cheesemaking Fabrications in France" (PDF). aem.asm.org. Retrieved 2014-07-29.
  6. 1 2 3 Janet Fletcher (2011-08-31). "Try French Brie's little sister, Coulommiers". sfgate.com. Retrieved 2013-09-13.
  7. ↑ "Coulommiers". cheeseonline.fr. Retrieved 2013-09-13.
  8. ↑ "Dairy Foods". drinc.ucdavis.edu. Archived from the original on 2013-04-30. Retrieved 2013-09-13.
  9. ↑ "Cheeses of France". lowell.edu. Retrieved 2013-09-13.
  10. ↑ "Cheese" (PDF). suu.edu. Archived from the original (PDF) on 2014-08-09. Retrieved 2013-09-13.
  11. ↑ "MANUFACTURED CHEESE PRODUCTS" (PDF). foodsafety.unl.edu. Retrieved 2013-09-13.[ permanent dead link ]
  12. ↑ "Items to be Included in a Food Safety Handbook for Artisan Cheese Makers". digitalcommons.usu.edu. 2013-04-01. Retrieved 2014-07-29.
  13. ↑ "Farmers' Weekly Review, 9 June 1966: French Cheese and Fruit". idnc.library.illinois.edu. 1966-06-09. Retrieved 2014-07-29.
  14. ↑ "PDO for Brie de Coulommiers – Let it Brie?!". cheesesolidarity.wordpress.com. 2011-05-13. Retrieved 2013-09-13.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.