What type of cheese is Chaumes?

What type of cheese is Chaumes?

cow’s milk cheese
Chaumes is a cow’s milk cheese from South West of France), made by traditional cheese-making processes. Translated literally, “chaumes” is French for stubble. Based upon traditional Trappist-style cheeses, it is a rather popular cheese among modern French varieties, in particular with children.

What does Chaumes taste like?

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.

Is Chaumes cheese pasteurized?

Fromage de Chaumes cheese is a washed rind and soft-ripened cheese is made using ancestral methods with pasteurised cow’s milk. Based on the Trappist style of making cheeses, Chaumes has got an aromatic soft golden rind and a pale yellow, creamy pate.

How do you eat St Albray?

At its peak, Saint Albray advances to a more robust, hearty flavour very typical of washed rind cheeses. It has a very rich aroma and taste which can be further enjoyed by eating the cheese along with its rind. The cheese goes well with fruits, nuts and breads. Serve it with a Pinot Noir or Chianti.

Do you eat the rind of Chaumes cheese?

The orange rind is good to eat, or you can scrape it away — but do be sure to remove the moist orange tissue paper stuck to the surface. You can find Chaumes locally at The Fresh Market.Shaw. 9, 1432 AH

Is the rind of Chaumes edible?

Nectaire, Pavin, and Chaumes, have crusty, orange-colored rinds that are generally considered edible, though a little bitter-tasting and occasionally gritty. The rinds of hard aged cheeses are not usually edible, though they probably won’t hurt you.

What does Saint Albray cheese taste like?

Saint Albray has a distinctive taste. During the aging process, St. Albray develops the hearty, robust flavor of a traditional washed-rind cheese. It has a rich aroma and a creamy flavor that can be enhanced by eating it with its ginger/reddish-white rind.Sha. 15, 1430 AH

What is around Camembert cheese?

The rind is bloomy white caused by a white fungus, called penicillium candidum. The rind is meant to be eaten with the cheese. This cheese is best paired with a light red wine such as Beaujolais, Chenin Blanc, St Emilion, St Estephe or traditionally a glass of Normandy cider.

Can you eat cheese mites?

It sounds unappetizing but is really quite harmless, unless you have a severe allergy to mites. Usually, the mites can be brushed off the rind of the cheese without affecting the flavor of the cheese inside. Some people even think that mites give cheese more flavor, which is the case with Mimolette.Ram. 14, 1440 AH