Raw milk pleasure
The shiny, pale yellow paste has a light mushroomy smell. The creamy texture has a deliciously melted quality.
Smaller and thicker than the Brie of Meaux, the Coulommiers was conceived to overcome some of the difficulties encountered whilst transporting the more fragile Brie. The cheese is named after the town where it was once produced.
After the milk has been partially skimmed, it is heated to 28°c and the rennet added. Following traditional methods, the curd is then hand-ladled into molds, drained and dry-salted. Maturation takes place at a constant temperature in humidity-controlled ripening rooms. The flavours and the bloomy rind develop simultaneously.
Profile and character :
soft pâte with flowery crustiness
We suggest you keep this cheese refrigerated between 4 and 8°C. We then recommend leaving at room temperature for 30 minutes before tasting.
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The King of Cheeses, an incomparable taste.
Following a tasting of more than 50 cheeses at a historical congress in Vienna at the beginning of the XIXth century, the Brie de Meaux was proclaimed King of Cheeses. It is made from raw cow milk, and is the fruit of a dozen production stages plus maturation, many of which are carried out by hand. It is a cheese that needs to be completely ripened, and this is revealed when the yellow ‘flesh’ turns golden, indicating that it is ready to be eaten. It has a creamy, supple texture and an elegant aspect. For La Crèmerie Royale, a six-week maturation period is required to allow the development of all the subtlety and the magnificent bouquet, just for you.