Take a nice hunk of Brie and intensify its flavor about five times and voilà, you've got yourself a ripe, robust piece of Coulommiers.
Known as the little brother of Brie, Coulommiers comes from a village of the same name in the Île-de-France region of northern France. The piece I bought was artisanal, but there are also fermier and industriel versions.
It was very ripe, thus the flavor was strong and rich, full of lightly sweet, mushroom and earthy flavors. We had to eat it quickly as its heady aroma was making it difficult to stay in the house!
We had a glass of sauvignon blanc with our piece of Coulommiers. A Côtes du Rhône would also be a good choice.
I highly recommend this cheese! If you can get a hold of some, especially a nice, ripe piece, you won't be disappointed.