Coulommiers cheese is a soft white mold-ripened cheese which is in the same family as Camembert. It is a cheese traditional to France and England. The French recipe is for a soft, runny, textured cheese as is Camembert. The English cheese is consumed fresh and is a soft, spreadable cheese which is not mold-ripened.
The traditional mold for Coulommiers is a two-piece affair consisting of two stainless steel hoops, one of which fits inside the other. The assembled hoops are 6 inches in height and 4 3/4 inches in diameter. They are filled with curd, and once it sinks below the level of
the top hoop, the top hoop is removed and the cheese is flipped over. Coulommiers means column in French, and that is what the mold looks like. If the cheese mold were not in two sections, the draining cheese would splatter when turned over in the tall mold. One Coulommiers mold will make a cheese from 1/2 gallon of whole milk. Makes 3/4 pound.
Was this article helpful?