May 08 2025
Whatever the occasion and at whatever stage you choose to present it, the French cheeseboard is the ultimate showstopper. Serving a collection of the finest French cheeses is an indulgent display of quality that few other international cuisines can match, and as you might expect, there are strict rules of etiquette and a right and wrong way to do it. But amongst the most important elements is to present a versatile selection of cheeses to showcase the rich variety of styles, flavours and textures in French cheese, and in that sense Coulommiers cheese is a natural choice for one of the most popular variations.
As well as making sure all your cheeses are at room temperature and are unwrapped and presented in their natural state, a golden rule of presenting the perfect French cheeseboard is offering a selection of all the staple variations; a hard cheese, a soft cheese, a blue cheese and a distinctive cheese (for example, a distinctive colour, rind or style, such as a layered cheese like Morbier). You can choose one or two from each category but of course should choose carefully. And while Brie or Camembert are the obvious choices in the soft cheese category, Coulommiers is a beautifully creamy raw cow’s milk cheese that will earn you extra points for diversity and a singular sense of style.
Coulommiers hails from the town of the same name in the Seine-et-Marne area of the Lorraine region in northeastern France. It is famous for the constant care it requires during a two-month ripening period, but stands alone for a unique taste and texture that makes it the perfect representative for soft French cheeses. It is known as the ‘Little Brie from Coulommiers’ but this does a disservice to the distinctive characteristics which enable it to take centre stage on its own.
At room temperature Coulommiers will soften, just like Brie and Camembert, but still retains enough stability to be picked up off a cheeseboard. And while it can be used in various recipes, eaten straight off a board showcases all its delicious qualities. The main difference compared to Brie – which objectively it looks very similar to, with a bloomy thin rind and an ivory-coloured cheese – is that Coulommiers has a firmer centre, or heart, surrounded by a softer, creamier edge. As well as a different texture, this heart has a sharper, fuller taste, while the edge is milder. Used in a recipe, this difference in taste and texture is lost, but on a cheeseboard – where a circular Coulommiers should be sliced from the centre like a pizza – each user can savour the perfect balance and enjoy both sensations.
Another reason why Coulommiers is perfect for a French cheeseboard is its versatility in pairings. It is ideal simply spread on some rustic bread, but if a cheeseboard is adorned with slices of pair or apple, nuts or honey, jam or chutney, your guests will be able to indulge themselves in the full extreme of its resourcefulness.
So allow yourself to think outside the box when preparing the perfect French cheeseboard, and go the extra mile with a serving of Coulommiers. It will get people talking and you can impress them with your knowledge. Most people will think it is Brie, but you can explain that this is the ‘Little Brie’ with big qualities.
You can order Coulommiers for your café or restaurant in the UK from Sodiaal – please contact us to find out more.
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