Coulommiers “Fromagerie Rouzaire”

Origin: Île de France region, France

Milk: Cow

Rennet Type: Animal rennet

Style: White mould

Classification:Artisan

Shelf Life: 7 - 10 days

Goes well with: Chardonnay, Pinot Noir, Vintage Champagne

Similar cheeses:Brie de Nangis, Brie Fermier, Camembert

Coulommiers is a classic soft-ripened cow’s milk cheese, traditionally crafted by the Fromagerie Rouzaire in Tournan-en-Brie, just outside of Paris. Located near the towns of Meaux and Melun, this historic region has been a cradle of cheesemaking for centuries. The Rouzaire family, one of the most respected names in French artisanal cheese, has been producing cheese for several generations, with roots going back to the early 20th century. Their expertise and dedication to traditional methods are evident in every wheel of Coulommiers they produce.

Tradition and Character

Coulommiers is often seen as the younger cousin of Brie. While it shares many similarities, it is distinct in size and style. Slightly smaller in diameter but thicker than a classic Brie, Coulommiers was originally made on small farms, intended to ripen faster and transport more easily to nearby markets, particularly Paris.

Made with whole cow’s milk, using traditional hand-ladling techniques and slow ripening, Coulommiers retains the rich, creamy interior and delicate bloomy rind that make Brie-style cheeses so beloved, but it offers a slightly denser and more rustic texture.

Flavor and Texture

• Texture: When young, Coulommiers has a firm, supple paste. As it matures, it becomes luxuriously soft and creamy, developing beautiful pockets of cream under the rind.

• Flavor: The taste is mild, buttery, and mushroomy, with subtle hazelnut notes. It is generally softer in flavor than a fully matured Brie de Meaux but still offers a rich, lactic sweetness with a gentle earthy finish from the rind.

Similar Cheeses

• Brie de Meaux: Larger and thinner, with a more earthy, intense flavor when fully ripened.

• Brie de Melun: Saltier and much more rustic, with a firmer texture and a stronger aroma.

• Camembert de Normandie: Smaller and typically stronger in flavor, with a firmer, more robust rind.

Pairing Suggestions

• Food: Coulommiers pairs beautifully with crusty baguette, figs, apples, or a light walnut salad. It is ideal for a classic French cheese board or enjoyed simply with bread.

• Wine: Best paired with a Chardonnay from Burgundy, a Sancerre, or a light Pinot Noir to balance its creaminess and subtle earthiness.

Coulommiers Brie has a similar story to Brie de Meaux, it may even be more ancient. His name comes from the city where it was originally made and sold. It has the same charisterictic as the brie, the main difference is its format (400g).

It is now made and matured in their state-of-the-art factory and cellars in the village of Tournan-en-Brie, in the heart of the Brie region. Despite the scale of their production volumes, many of the cheesemaking steps are still performed by hand, including cutting the curd, scooping the curds into moulds, turning the young cheeses and finally, packaging. 

Ingredients: Pasteurised cow's milk, salt, cultures, animal rennet.