Pronounced “KOO-lom-yay” and named after the town of the same name, it is said that Coulommiers is the ancestor of all Brie cheeses. It has an extra-rich and creamy body. Coulommiers has a nuttier flavour with a thicker crust. The cheese must be eaten at its proper ripeness. A great hors d’oeuvre cheese, with sliced crusty French bread. Serve Coulommiers with apples, pears or fresh berries at the end of the meal.