For Love of Chaumes
Published by foodette July 13th, 2007 in Cheese, Food Products.A few months ago, I broke out of my normal cheese-buying routine and tried something new: Chaumes. Knowing absolutely nothing about this cheese, I picked it because I could tell from the way it bulged against the plastic wrap that it was a semi-soft cheese, which I was in the mood for.
When I got home from the store, I left the Chaumes out on the counter to let it come to temperature. I am sure all of you crazy foodies know that is a must in order to experience the true flavor of the cheese. (Not that you can leave it out indefinitely, but about an hour before consuming will usually get it to the right temperature, depending on how warm your kitchen is.)
Chaumes is a white cheese with a soft orange rind. It has an additional paper rind to keep in the moisture. You can either just remove the paper rind, or you can cut off all of the rind. I did the latter - I am not much of a rind person. When I made the first cut into the cheese, I could tell it is a very soft cheese, but it isn’t runny or spreadable. After the first bite, I was hooked. Chaumes is milky and creamy. The flavor is at once both nutty and mild, and the texture is both smooth and rubbery. This is a cheese that almost anyone could get on board with (no pun intended) - even the picky husband makes special requests for this cheese. He even declares, “I never knew I liked cheese this much!”.
Chaumes is perfect to serve on a cheese platter along with sharper cheeses, as it will balance their flavor. Also, I have found that a thin slice of Chaumes on a piece of tart apple is a heavenly combination. It also goes well with a spicy salami, and of course, crackers. The creamy texture lends it to decent melting on a grilled cheese, as well. All of these reasons explain why this cheese is so popular in France, particularly among children.
Chaumes is a cow’s milk cheese made by Le Cremier Fromage Cremeux in Perigord, which is located in Dordogne, a department of the Aquitaine region of Southwest France. It is aged four weeks, allowing for the development of the rind. It keeps in fridge for between one and two weeks - if you don’t eat it all by then!
Wow I have never heard of that kind of cheese before. I will try to make it to the Fresh Market and look for it. Sounds like it would be right up my alley! Thanks for the details.
even i have never heard of chaumes would definitely but it i am not sure for how long can we eat this when compared with normal cheese
Hmm… Sounds interesting. Have to try this sometime.
Sheliza - it is delicious. I found it at Whole Foods. Let me know if you find it and try it! I would love to hear what you think.
Fotoblog - not sure what you mean by not being sure how long you can eat it?? But I would definitely suggest giving it a try.
Shantanu - Let me know if you do try it!
My wife and I frequent the one at the Promenade. Good stuff.
So I FINALLY tracked down and tried this cheese (I looked everywhere - I never spotted it at our Whole Foods - and eventually I found it at Artisan Cheese Gallery, where I should have tried first, anyway.)
I really liked it a lot. It is imperative that it is sampled at room temperature, to fully appreciate its creaminess.
It’s nicer than Port Salut. I liked that it had a strong flavour, but not overly so. Similar cheeses — the stinky but luscious reblochon comes to mind — just are too overwhelming for me.
Chaumes strikes the right note.
Thanks very much for the rec.
Max, so glad to hear you found, tried, and enjoyed Chaumes. It’s funny that you mentioned Port Salut - I always see that cheese next to Chaumes, and have noticed how similar they look. I will have to buy that one next, so I can do a taste comparison myself.