- French Cheeses
- Quality of cheese
- The French way of life
© V. RIBAUT / Les Studios Associés / CNIEL
This cheese is originally from the Burgundy region and is today made in Champagne-Ardennes in the Aube département. It owes its name to the town in Yonne where farmers originally manufactured this cheese.
It is frequently washed as it matures, for a period from six weeks to two months. Soumaintrain is very similar to Époisses. The main difference is that its rind is only washed with salt water and not with alcohol. This confers it a very subtle taste.
The regular washings of Soumaintrain cheese quickly make it become creamy; it is therefore sold in a wooden box to keep it from running.
It can be enjoyed at the beginning of a meal with a green salad or at the end as part of a cheese plate.
When at ideal maturity, its rind is soft and of a chalky color. It then takes on a brownish orange hue and becomes naturally wrinkled and humid. It can be runny on the surface.
Very creamy and mild when young. The flavor becomes more pronounced as the cheese ages, revealing a native taste and a penetrating aroma.