Coulommiers is a cheese from Coulommiers in the Seine-et-Marne department of France, is the lesser-known cousin of Brie, although it has been produced perhaps longer. It is made from cow's milk, usually in the shape of a disc with white, bloomy edible Penicillium candidum rind. It is smaller and thicker than Brie but otherwise possesses all the characteristics of a Brie, with a similar buttery colour and supple texture, with perhaps a nuttier flavour. This cheese can be either farmer-made or industrially produced, though the industrial version lacks the depth of an unpasteurized cheese; the artisanal or "farmhouse" unpasteurised Coulommiers 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. The fat content is
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| - Coulommiers is a cheese from Coulommiers in the Seine-et-Marne department of France, is the lesser-known cousin of Brie, although it has been produced perhaps longer. It is made from cow's milk, usually in the shape of a disc with white, bloomy edible Penicillium candidum rind. It is smaller and thicker than Brie but otherwise possesses all the characteristics of a Brie, with a similar buttery colour and supple texture, with perhaps a nuttier flavour. This cheese can be either farmer-made or industrially produced, though the industrial version lacks the depth of an unpasteurized cheese; the artisanal or "farmhouse" unpasteurised Coulommiers 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. The fat content is
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| - Coulommiers is a cheese from Coulommiers in the Seine-et-Marne department of France, is the lesser-known cousin of Brie, although it has been produced perhaps longer. It is made from cow's milk, usually in the shape of a disc with white, bloomy edible Penicillium candidum rind. It is smaller and thicker than Brie but otherwise possesses all the characteristics of a Brie, with a similar buttery colour and supple texture, with perhaps a nuttier flavour. This cheese can be either farmer-made or industrially produced, though the industrial version lacks the depth of an unpasteurized cheese; the artisanal or "farmhouse" unpasteurised Coulommiers 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. The fat content is 40 per cent.
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