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Cheese from France, Seine-et-Marne
Coulommiers is a small, soft, mould-ripened cow cheese first made near Coulommiers in Seine-et-Marne, 5 or 6 inches across and an inch thick in 1928. In the 1953 USDA account of the modified Coulommiers made in the United States and Canada, milk is set with lactic starter and rennet at about 86 °F, and the soft curd is ladled into two-part hoops, drained and salted. A white Penicillium camemberti rind grew fast on Coulommiers in a 2010 study, and the cheese is usually eaten fresh.
| Fresh whole cow milk, or evening and morning milk mixed | [usda-hb54] |
| Lactic starter and rennet | Dosed so the curd is firm enough to cut in 30 minutes, in 1–1½ hours, or in 2–3 hours[usda-hb54] |
| Fine salt, or a strong brine | [usda-hb54] |
| Penicillium camemberti | The white surface mould[ledrean2010] |
| Starter | lactic starter |
Total time across the recorded steps: 9.1 days – 23 days
What changes: Starter and rennet go into milk at about 30 °C, and it sets into a soft curd
The surface is stirred gently for a few minutes so the cream does not rise, then left still. Some soft curd is set aside to make smooth tops later. Output: soft curd.
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 a small, soft, mould-ripened cow cheese first made near Coulommiers in Seine-et-Marne, 5 or 6 inches across and an inch thick in 1928. In the 1953 USDA account of the modified Coulommiers made in the United States and Canada, milk is set with lactic starter and rennet at about 86 °F, and the soft curd is ladled into two-part hoops, drained and salted. A white Penicillium camemberti rind grew fast on Coulommiers in a 2010 study, and the cheese is usually eaten fresh. Made in 6 steps over 9.1 days – 23 days. The longest step, eat fresh or hold cool, takes 7–14 days (Sanders G.P. 1953) and runs at 11–16 °C (Sanders G.P. 1953). 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 does most of the fermenting.
| Main step | 7–14 daysReported[usda-hb54] | Eat fresh or hold cool |
|---|---|---|
| Temperature | 11–16 °CReported[usda-hb54] | Eat fresh or hold cool |
Coulommiers is about the size of the smallest Brie, 5–6 inches across against up to 16 inches for the largest. Some authorities count it as the same cheese, others as a Brie ripened for a shorter time. Unlike Brie de Meaux and Brie de Melun, its name is not in the EU register of protected names.
Coulommiers is a soft, mould-ripened cheese like Brie and Camembert. The 1953 USDA account does not say whether the milk is pasteurised. ANSES, the French food safety agency, names soft raw-milk cheeses with a flowery rind, such as Camembert, Brie and crottin, among the main sources of Salmonella, Listeria and E. coli outbreaks from raw-milk cheese in France. It advises pregnant women, people with weak immunity, people over 65 and young children not to eat raw-milk cheeses, except pressed cooked cheeses such as Gruyère or Comté. In one Polish retail sample, cadaverine reached 828 mg/kg; across the 125 cheeses studied, high cadaverine went with Hafnia alvei.
Every number is labelled with how it is known. How this atlas is made
Meaux, Coulommiers and Melun in Seine-et-Marne were known for Brie, often under local names. By 1928 Coulommiers was described as a small Brie of about a pound, and by 1953 a modified Coulommiers was being made in the United States and Canada as a simple home cheese.
