Chaumes
| Chaumes | |
|---|---|
 | |
| 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