Coulommiers (Rothschild)

The history of Coulommiers begins in the 13th century, under the reign of King Philippe Auguste. He was a fan of Brie, a cheese from the county of Brie, east of Paris. Brie was too large and fragile, so Coulommiers was created. It is smaller than Brie for reasons of transport and conservation. Its name comes from the town of Coulommiers, where it originated.
Edmond de Rothschild Heritage has been pursuing its vision of French diary excellence, whith fierce passion and unfailing expertise on the Domaine des 30 Arpents.

Coulommiers has a soft bloomy rind. It smells of fresh mushrooms combined with aromas of cream and warm milk. It is a little bit thicker and creamier than its cousin Brie.

As an aperitif or in salads, its mild but sometimes full-bodied taste with hints of hazelnut is particularly appreciated. It can also be baked or served slightly sharps with berries at the end of the meal.

Store in the fridge, wrapped in cheese paper, and consume within a few days.