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Cheese from France, Seine-et-Marne
Coulommiers is a small Brie-type cheese of cow milk, about 5–6 inches across and an inch thick in a 1928 description. Like Brie, the milk is set slowly with rennet, ladled into hoops without pressing and salted, and a white Penicillium camemberti rind grows over it in a few days. It has no protected designation. Made in 6 steps over 23 days – 38 days. The longest step, ripen in a cool cellar, takes 14–28 days (Doane C.F 1928) and runs at 13 °C (Doane C.F 1928). Penicillium camemberti, which grew fast on Coulommiers from day 2 to day 9 (66 to 119 mg mycelium per g) and peaked at day 9 and Surface moulds whose enzymes break down the casein from the outside in do most of the fermenting.
| Main step | 14–28 daysReported[doane1928] | Ripen in a cool cellar |
|---|---|---|
| Temperature | 13 °CReported[doane1928] | Ripen in a cool cellar |
| Cow milk · Whole or partly skimmed; evening milk was often mixed with the next morning's (for Brie, 1928)[doane1928] |
| Rennet[doane1928] |
| Penicillium camemberti · The white surface mould[ledrean2010] |
| Salt · Sprinkled on the surface; sometimes mixed with charcoal (for Brie, 1928)[doane1928] |
| Starter: lactic cultures and Penicillium camemberti spores in modern making |
Total time across the recorded steps: 23 days – 38 days
What changes: Rennet sets the milk slowly into a soft curd over about two hours
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Coulommiers is the small form of Brie, about 5–6 inches across against up to 15 inches for the largest Brie in 1928. Unlike Brie de Meaux and Brie de Melun, it has no protected designation.
Every number is labelled with how it is known. How this atlas is made
Brie is mentioned as early as 1407, and Meaux, Coulommiers and Melun in Seine-et-Marne were known for it, often under local names. By 1928 Coulommiers was described as a small Brie of about a pound.
