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Chaumes

Chaumes
Creative Commons / Robin dubois

  • 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

  • Producers: Bongrain

  • 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 with pasteurised cow's milk. The name French word Chaumes 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 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. The aging time for the cheese is about 4 weeks.

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

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