| SOUMAINTRAIN |
Description:
The Soumaintrain is a
farmhouse cheese made with cow's milk, pasteurized or raw, with a soft pate,
uncooked and not pressed. The rind has an orange color that comes from
continual washing in brine. The shape is in the form of a disk 10/13 diameter,
with a height of 3/4 cm. "Affinage" takes about 6 to 8 weeks, with continual
brushing in a solution of brine with Marc de Bourgogne added. Over the maturing
period, the quantity of Marc de Bourgogne is increased. The final result is a
rich, tasty cheese. An excellent cheese for the winter months, sometimes it is
eaten fresh (not matured), at this stage one is confronted with a white pate
that melts in the mouth.
Texture:
The pate is fine textured. The rind
is regularly washed in Marc, this adds to its complexity and fascinating taste
Taste:
The cheese has a
powerful rich flavour with a pungent smell; the pate, a mouth watering taste of
sweet, salty and creamy milk flavours. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
500 g |
| Affinage |
 |
6 to 8 weeks |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with a washed
rind |
|
