Chaumes
Chaumes | |
---|---|
Country of origin | France |
Region | Périgord |
Town | Saint-Antoine-de-Breuilh |
Source of milk | Cows |
Pasteurised | Yes |
Texture | Semi-Soft/Soft |
Fat content | 50% |
Aging time | 4 weeks |
Chaumes /ˈʃoʊm/ is a cow's milk cheese from Saint-Antoine-de-Breuilh in the Périgord (South West of France),[1] made by traditional cheese-making processes. Translated literally, "chaumes" is French for stubble.[2]
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 comes from the soft rind, which has a bright tangerine-orange color. 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. It is also available in limited markets around France as a spreadable cream cheese, "Chaumes la Crème".
See also
- List of French cheeses
- List of cheeses
References
- v
- t
- e
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- Banon
- Beaufort
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- Bleu de Gex
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- Bleu du Vercors-Sassenage
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- Époisses
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- Ossau-Iraty
- Picodon
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- Pélardon
- Reblochon
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- Roquefort
- Saint-Nectaire
- Sainte-Maure de Touraine
- Salers
- Valençay
- Abbaye de Tamié
- Baguette laonnaise
- Bleu de Bresse
- Brie
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- Carré de l'Est
- Chaumes
- Clochette
- Délice d'Argental
- Délice de Bourgogne
- Édel de Cléron
- Etorki
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- Olivet cendré
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- Raclette
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- Saint Agur Blue
- Saint-Félicien
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- Saint-Paulin
- Tomme de Savoie
- Vacherin Mont d'Or
- Vieux-Boulogne