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A Brie-like cheese produced in northern France and made from raw or unpasteurized cow's milk. Since there have been no standardized recipes or sizes conformed to by the makers of this cheese, it is unable to receive the A.O.C. designation as a brie cheese, despite being the same in most respects.

Cured and aged for 1 to 2 months depending on the milk used to make the cheese, Coulommiers is a cheese that looks and tastes very similar to its close relative known as Le Forgerus cheese, which may also be labeled as Le Fougéru. Le Forgerus is produced in the same area of France, is made into small wheels with a white penicillin rind, and has a similar mildly sweet flavor to Coulommiers, yet maybe more mellow. White in color, the paste of Coulommiers is soft and creamy in texture, providing a slightly salty taste. It is a good cheese to serve at room temperature with bread and fruit or raisin breads.