Chaumes /ˈʃoʊm/ is a cow's milk cheese from Saint-Antoine-de-Breuilh in the Périgord in south west France,[1] made by traditional cheese-making processes. Translated literally, "chaumes" is French for stubble.[2]
| Chaumes | |
|---|---|
 | |
| Country of origin | France |
| Region | Périgord |
| Town | Saint-Antoine-de-Breuilh |
| Source of milk | Cows |
| Pasteurised | Yes |
| Texture | Semi-Soft/Soft |
| Fat content | 50% |
| Aging time | 4 weeks |
Based upon traditional Trappist-style cheeses, it is a rather popular cheese among modern French varieties, in particular with children. It is a soft pale cheese with a rich full-bodied flavour and smooth, creamy and quite rubbery texture. Its aroma comes from the soft rind, which has a bright tangerine-orange color. The rind appears after several washings of the crust, along with brushing with some ferments.
Maturation of the Chaumes takes four weeks. It is used as a table cheese and also for grilling. It is also available in limited markets around France as a spreadable cream cheese, "Chaumes la Crème".
See also
editReferences
edit- ^ "Chaumes". quiveutdufromage.com (in French).
- ^ Jenkins, S.W. (1996). Cheese Primer. Workman Pub. p. 115. ISBN 978-0-89480-762-6. Retrieved March 30, 2018.