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Chaumes

Chaumes
Robin dubois / CC BY-SA 3.0

  • Made from pasteurized cow's milk

  • Country of origin: France

  • Region: St Antoine

  • Type: soft, semi-soft, soft-ripened

  • Fat content: 50%

  • Texture: creamy, smooth, springy and supple

  • Rind: washed

  • Colour: pale yellow

  • Flavour: full-flavored, nutty

  • Aroma: aromatic, strong

  • Vegetarian: no

  • Alternative spellings: Chaumes la Crème

Chaumes 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 is made using ancestral methods using pasteurised cow's milk. The name Chaumes (a French word) literally translates to ‘stubble’. Based on the Trappist style of making cheeses, Chaumes has got an aromatic soft golden rind and a pale yellow, creamy pate. The smooth, supple and rather springy texture is complemented by rich, intense and full-bodied flavour. Chaumes's taste can be described as complex, leaving behind a smooth and hazel-nutty aftertaste. The ageing time for the cheese is about 4 weeks.

Chaumes is a favourite addition to children’s snacks and tastes tantalizing when grilled or served with crusty pieces of bread. A limited-edition of spreadable Chaumes is also available in France, called Chaumes la Crème.

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