Chaumes
| Chaumes | |
|---|---|
| File:Chaumes.jpg | |
| 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 |
| Named after | Lua error in Module:Wikidata at line 448: attempt to index field 'wikibase' (a nil value). |
| Error creating thumbnail: File missing Lua error in Module:Commons_link at line 62: attempt to index field 'wikibase' (a nil value). | |
Chaumes (/ˈʃoʊm/; French pronunciation: [ʃom] Audio file "LL-Q150 (fra)-LoquaxFR-chaumes.wav" not found) 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]
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
[edit | edit source]References
[edit | edit source]
