Chaumes
Sign in to saveChaumes (; ; ) is a cow's milk cheese from Saint-Antoine-de-Breuilh in the Périgord in south west France, made by traditional cheese-making processes. Translated literally, "chaumes" is French for stubble.
In the Vinony graph
Vinony's link graph records 87 inbound references to Chaumes, and connects out to brie, Vacherin Mont-d'Or and list of French cheeses.
It is catalogued under topics including Cow's-milk cheeses and Occitan cheeses.
Vinony links it to 11 Wikipedia language editions.
Key facts
- Cheese.image
- 220px
- Cheese.name
- Chaumes
- Cheese.country
- France
- Cheese.region
- Périgord
- Cheese.town
- Saint-Antoine-de-Breuilh
- Cheese.source
- Cows
- Cheese.pasteurised
- Yes
- Cheese.texture
- Semi-Soft/Soft
- Cheese.fat
- 50%
- Cheese.aging
- 4 weeks
via Wikipedia infobox
Wikidata facts
- Subclass of
- brand
- Country of origin
- France
- Material used
- cow's milk
- Image
- Chaumes.jpg
Sources (1)
via Wikidata · CC0
~1 min read
Encyclopedic overview
2 sectionsContents
- See also
- References
Chaumes (; ; ) is a cow's milk cheese from Saint-Antoine-de-Breuilh in the Périgord in south west 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. 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.
Excerpted from Wikipedia’s “Chaumes” article, available under the CC BY-SA 4.0 licence.
Gallery (2)
Available in 11 languages
via Wikidata sitelinks · CC0