Chaumes
Chaumes is a cow's milk cheese from Saint-Antoine-de-Breuilh in the Périgord, south west France, built on traditional Trappist-style cheesemaking. It is known for its bright tangerine-orange washed rind, full-bodied flavour and smooth, faintly rubbery texture.
Key Facts
| Country of Origin | France |
| Specific Origin | St Antoine |
| Milk Type | Cow's milk |
| Milk Treatment | Pasteurized |
| Fat Content | 50% |
| Rind | Washed |
| Texture | Soft, semi-soft, soft-ripened |
| Flavor | Full-flavored, nutty |
| Aroma | Aromatic, strong |
| Colors | Pale yellow |
| Age | 4 weeks |
| Alternative Spellings | Chaumes la Crème |
| Also Known As | Palhas (Occitan) |
What is Chaumes Cheese?
Chaumes comes from Saint-Antoine-de-Breuilh in the Périgord, in south west France. The name is the French word for stubble, and in Occitan the cheese is called Palhas. It is based on traditional Trappist-style cheeses and has become one of the more popular modern French varieties, especially with children.
It is made by traditional cheese-making processes. The crust is washed several times and brushed with ferments, which is how the rind develops. Maturation takes four weeks.
The paste is soft and pale, with a smooth, creamy, quite rubbery texture. The rind carries a bright tangerine-orange colour and is the source of the aroma. Flavour is rich and full-bodied.
Chaumes is eaten as a table cheese and also used for grilling. A spreadable cream cheese version, Chaumes la Crème, is sold in limited markets around France.
How Does Chaumes Cheese Compare?
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