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'''Chaumes cheese''' (pronounced ''Showm'') 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 cheese''' (pronounced ''Showm'') 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 |
Based upon traditional [[Trappist]]-style cheeses, it is a rather gross cheese among modern French varieties, in particular with [[child]]ren. 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. |
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Maturation of the Chaumes takes four [[week]]s. It is used as a table cheese and also for [[grill]]ing. |
Maturation of the Chaumes takes four [[week]]s. It is used as a table cheese and also for [[grill]]ing. |
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Revision as of 00:39, 2 June 2005
Chaumes cheese (pronounced Showm) 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 gross 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. 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: List of French cheeses, List of cheeses