| Chaumes | |
| Country: | France |
| Region: | Périgord |
| Town: | Saint-Antoine-de-Breuilh |
| Source: | Cows |
| Pasteurised: | Yes |
| Texture: | Semi-Soft/Soft |
| Fat: | 50% |
| Aging: | 4 weeks |
Chaumes is a cow's milk cheese from Saint-Antoine-de-Breuilh in the Périgord (South West of France),[1] 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.
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".