The English Coulommiers is a fresh, soft and spreadable cheese that unlike its French cousin, is not mould ripened. In this recipe, you can use Aromatic Mesophilic in lieu of Mesophilic to achieve a more buttery texture. It only matures for 2 days in the fridge to achieve the desired flavour. Use within 2 weeks.
Coulommiers is French for columns, and the regular mould is two stainless steel hoops with the top hoop fitting into the bottom one, standing 15.25 cm (6 inches) tall and 10cm (4 inches) wide. They are filled with curd and once it sinks below the level of the top hoop, it is removed and the bottom hoop is flipped.
As you can see, I substituted Camembert hoops/baskets, which were perfectly fine for this cheese, with a bit more patience for refilling every hour for six hours until all the curd was used.
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