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{{Short description|Cow's milk cheese from southwestern France}} |
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{{Unreferenced|date=October 2009}} |
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{{Infobox cheese |
{{Infobox cheese |
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| name = Chaumes |
| name = Chaumes |
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| country = [[France]] |
| country = [[France]] |
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| regiontown = |
| regiontown = |
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| region = Périgord |
| region = [[Périgord]] |
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| town = |
| town = [[Saint-Antoine-de-Breuilh]] |
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| source = [[Cow]]s |
| source = [[Cow]]s |
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| pasteurised = Yes |
| pasteurised = Yes |
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| certification = |
| certification = |
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}} |
}} |
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'''Chaumes''' |
'''Chaumes''' {{IPAc-en|ˈ|ʃ|oʊ|m}} is a cow's milk [[cheese]] from [[Saint-Antoine-de-Breuilh]] in the [[Périgord]] in south west France,<ref>{{cite web|url=https://www.quiveutdufromage.com/m-chaumes|title=Chaumes|website=quiveutdufromage.com|language=French}}</ref> made by traditional cheese-making processes. Translated literally, "chaumes" is [[French language|French]] for ''stubble''.<ref name="Jenkins 1996 p. 115"/> |
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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 |
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 [[orange (color)|tangerine-orange]] color. The rind appears after several washings of the crust, along with brushing with some ferments. |
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Maturation of the Chaumes takes four weeks. It is used as a table cheese and also for [[grilling]]. |
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". |
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==See also== |
==See also== |
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*[[List of cheeses]] |
*[[List of cheeses]] |
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==References== |
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{{reflist|refs= |
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<ref name="Jenkins 1996 p. 115">{{cite book | last=Jenkins | first=S.W. | title=Cheese Primer | publisher=Workman Pub. | year=1996 | isbn=978-0-89480-762-6 | url=https://archive.org/details/cheeseprimer00jenk | url-access=registration | access-date=March 30, 2018 | page=[https://archive.org/details/cheeseprimer00jenk/page/115 115]}}</ref> |
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}} |
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{{French cheeses}} |
{{French cheeses}} |
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[[Category: |
[[Category:Occitan cheeses]] |
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[[Category:Cow's-milk cheeses]] |
[[Category:Cow's-milk cheeses]] |
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[[ca:Chaumes]] |
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[[de:Chaumes]] |
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[[fr:Chaumes]] |
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[[la:Chaumes]] |
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[[nl:Fromage de Chaumes]] |
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Latest revision as of 21:51, 29 October 2024
| 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 |
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]
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]References
[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.