Chaumes French Cheese.
Chaumes is a cow’s milk cheese from Saint-Antoine-de-Breuilh in the Périgord in the South West of France. It is a soft cheese made in the southwest of France in the village of St Antoine, at the foothills of the French Pyrénées. The washed rind and soft-ripened cheese are therefore made using ancestral methods with pasteurised cow’s milk. The name French word Chaumes literally translates to ‘stubble’. It has got an aromatic soft golden rind and a pale yellow, creamy pate.
The smooth, supple and rather springy texture is complemented by the rich, intense and full-bodied flavour of the cheese. Its taste can be described as complex, leaving behind a smooth and hazel-nutty aftertaste. Some liken it to a much milder, and more supple Epoisses. It has a distinctive look too, with a striking tangerine orange rind, and thin paper cover. With its sides bulging, it looks ready to burst. Expect richness and similarly creaminess. However, it is almost nutty and the aroma and taste much milder than you might think.
Production of Chaumes Cheese
Based upon traditional Trappist-style cheeses, it is a rather popular cheese among modern French varieties, in particular with children. It is made by traditional cheese-making processes. The cheese is mass-produced in factories. 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 colour. The rind appears after several washings of the crust, along with brushing with some ferments. Maturation of the Chaumes takes four weeks.
Chaumes is used as a table cheese and also for grilling. It is a favourite addition to children’s snacks and tastes tantalizing when grilled or served with crusty pieces of bread. Imagine sitting on the Dordogne River, munching on a floury baguette with a nice dab of foie gras, a slice of Chaumes silencing the mouths of whiny children, and a glass of Montbazillac wine. Above all, it is also suitable for pairing with Bordeaux and other Cabernet or merlot wines, duck, garlic sausage and other specialities of the area.
History of Chaumes
Chaumes is made in the village of Saint-Antoine-de Breuilh in Perigord. Located at the entrance of the Pyrénées, this region is famous for its foie gras and black truffles. When a group of Producers in the Jurancon produced a new cheese in 1971, they were not to know how successful it would become. Chaumes is manufactured in the Southwestern area of France known as the Périgord, home of Bordeaux wines, from the milk of cows grazing in that region.