Chaumes
Name: Chaumes
Animal: Cow’s Milk
Region: Perigord, France
Style: Washed-Rind
We are so delighted to have Chaumes in our case- a modern French cheese that has brought so many people together for over 50 years. Chaumes is produced in the Périgord region of Southwest France at the foothills of the Pyrénées. It is a monastic-style cheese (the original term for washed-rind). This style began in monasteries when the monks were refraining from meat, so they wanted cheeses with a heartier texture and stronger, nearly meaty, flavors. Monastic cheeses have more rennet added to them for a stronger knit curd and their rinds are washed with brine or a brine+alcohol solution.
Chaumes is a very approachable washed-rind, as far as funk level on the palate is concerned. It’s popular with kids and grandparents alike and shines on a cheese plate or melted onto a sandwich, baked potato or burgers. The flavor can change with the season but it is unfailingly creamy and I often taste strong stone fruit notes (think dried apricots or canned peaches) with hints of dried grass and a nutty finish. The texture is pleasingly springy. The cheese originated in the early 1970s, by combining milk from 190 dairy farmers in the region. It’s a staple in any French grocery but it is not a common find state-side.
Fun fact: Chaumes translates into English as “stubble.” So feel free to do what you like with that information. Or if you happen to have further insight, please let us know!
Here’s a cheesey Chaumes commercial!