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Coulommiers (77 Seine-et-Marne, Ile de France) celebrates its annual Cheese and Wine Festival 30 March - 2 April 2007.
Coulommiers cheese comes from the area South East of Paris where Brie, the better-known classic French cheese is also made. Like Brie, it is a soft uncooked, unpressed cows milk cheese which can be made with either pasteurised or unpasteurised (raw) milk - although there are moves afoot within France to ban the use of unpasteurised milk in cheeses. It is matured for between 4 and 8 weeks and is produced in smaller rounds than Brie. It has a rich and creamy body wiith a rather nuttier flavour and a thicker crust. As with all such soft cheeses it is vitally important to eat the cheese at optimum ripeness - too young and it can be rather tastless; leave it too long and the smell and taste of ammonia overwhelms the nose and palate. If in doubt leave the cheese out of the fridge (but in a cool corner) for a few days until the crust is bouncy. Better still buy from a proper cheesemonger who should be able to guide you.
The French do take their local cheeses very seriously - not only do they have a National Cheese Day (24 March in 2007) with events throughout France and elsewhere; but whilst the Brits have novelty Womens Institute calendars, the French produce one with 12 Fromage girls (see above)
LINKS
More info on Coulommiers and its Cheese Festival
More on French Cheeses
More on French National Cheese Day
RECOMMENDED READING:
French Cheese (Eyewitness Companions)
Northern France and Paris Region Green Guide (Michelin Green Guides)
