LADLE MOULDED BY HAND
A RUSTIC EARTHY FLAVOUR AND A TOUCH OF ACIDITY
Hailing from the town of the same name, the Coulommiers Fermier cheese has been produced since the Middle Ages, according to historians. Created to solve the problem of transporting Brie wheels that were weakened in the process, it is sometimes called Brie de Coulommiers. Smaller than its big brother the Brie, it is one of the most popular and widely consumed cheeses in France, alongside the famous Camembert and Emmental. Ladle moulding and the use of raw milk give Coulommiers Fermier a more intense flavour that appeals to cheese lovers for its distinctiveness.
To preserve its texture and flavour, it is recommended to store the cheese in a slightly damp cloth at a temperature
of 8 to 10 degrees C (46‑50 degrees F).