- Cow's milk -
The Coulommiers was developed, in medieval times, to solve the problem of transporting some major “Brie.” The Brie's size weakened them, and made them prone to breakage - so the Coulommiers was produced smaller and thicker - problem solved, and deliciously!
This Coulommiers has a paste of black truffle and mascarpone cheese sandwiched in its centre, and as the cheese matures the flavour infuses throughout the cheese.
The result is an intense, multilayered flavour profile of mushroomy, fungal and forest floor characters which continues to become increasingly intense as the cheese ripens.
Please note: Because our cheeses are cut by hand exact weights may vary slightly.