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/; French pronunciation: [ʃom] ^ⓘ) is a cow's milk cheese from Saint-Antoine-de-Breuilh in the Périgord in south west 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".