Brie de Coulommiers, most often simply referred to as coulommiers, is a cow's milk cheese with a soft centre, straw yellow in colour, with a white, bloomy, silky rind dotted with reddish spots. Matured in a cool cellar for three to four weeks, coloummiers was originally only made in the Coulommiers region. Although it is still produced artisanally in the area around its eponymous town, much of the coulommiers made today is made industrially in other regions of France.
It is eaten at the end of a meal with a nice glass of red wine such as Saint- Émilion, Saumur or Fronsac.
Every year on Palm Sunday weekend, the town of Coulommiers celebrates its famous cheese at the international cheese and wine fair. It's a chance to sample this brie and enjoy lots of gastronomy-themed activities.