Chaumes: Difference between revisions
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{{Infobox cheese |
{{Infobox cheese |
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'''Chaumes''' ({{pron-en|ˈʃoʊm}}) is a [[cow]]'s [[milk]] [[cheese]] from Périgord (South West of [[France]]), made by traditional cheese-making processes. Translated literally, "chaumes" is [[French language|French]] for ''stubble''. |
'''Chaumes''' ({{pron-en|ˈʃoʊm}}) is a [[cow]]'s [[milk]] [[cheese]] from Périgord (South West of [[France]]), made by traditional cheese-making processes. Translated literally, "chaumes" is [[French language|French]] for ''stubble''. |
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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 is generated by the cheese's bright [[tangerine]]-[[orange (color)|orange]] soft [[rind]]. The rind appears after several washings of the crust, along with brushing with some ferments. |
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 is generated by the cheese's bright [[tangerine]]-[[orange (color)|orange]] soft [[rind]] and smells of [[smelly socks|old socks]].<ref>{{citation |url=http://books.google.co.uk/books?id=hrWuqmtwJiEC&pg=PA353 |title=Food flavorings |author=P. R. Ashurst}}</ref> 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]]. |
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*[[List of cheeses]] |
*[[List of cheeses]] |
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==References== |
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{{reflist}} |
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{{French cheeses}} |
{{French cheeses}} |
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Revision as of 18:50, 8 July 2010
| Chaumes | |
|---|---|
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| Country of origin | France |
| Region | Périgord |
| Source of milk | Cows |
| Pasteurised | Yes |
| Texture | Semi-Soft/Soft |
| Fat content | 50% |
| Aging time | 4 weeks |
Chaumes (Template:Pron-en) is a cow's milk cheese from Périgord (South West of France), made by traditional cheese-making processes. Translated literally, "chaumes" is French for stubble.
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 is generated by the cheese's bright tangerine-orange soft rind and smells of old socks.[1] 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.
See also
References
- ^ P. R. Ashurst, Food flavorings