CODEX STAN 274-1969 Standard for Coulommiers
1. SCOPE
This Standard applies to Coulommiers intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard.
2. DESCRIPTION
Coulommiers is a soft, surface ripened, primarily mould ripened cheese in conformity with the General Standard for Cheese (CODEX STAN 283-1978) which has a shape of a flat cylinder or sectors thereof. The body has a near white through to light yellow colour and a soft-textured (when pressed by thumb), but not crumbly texture, ripened from the surface to the center of the cheese. Gas holes are generally absent, but few
openings and splits are acceptable. A rind is to be developed that is soft and entirely covered with white mould but may have red, brownish or orange coloured spots. Whole cheese may be cut or formed into sectors prior to or after the mould development.
For Coulommiers ready for consumption, the ripening procedure to develop flavour and body characteristics is normally from 10 days at 10–16 °C depending on the extent of maturity required. Alternative ripening conditions (including the addition of ripening enhancing enzymes) may be used, provided the cheese exhibits similar physical, biochemical and sensory properties as those achieved by the previously stated ripening procedure. Coulommiers intended for further processing need not exhibit the same extent of ripening when justified through technical and/or trade needs.
