It has a bright tangerine colored rind. The washed rind and soft-ripened cheese are made using ancestral methods with pasteurised cow's milk. History: Chaumes cheese has been made since the 1970's by cheese makers representing at least 190 dairy suppliers in Southwest France. Chaumes is a round, soft-ripened cheese with a bright orange washed rind and an ivory paste. Always refrigerate Chaumes cheese after using. De korst is wit tot oranje. This washed rind cheese hails from the historic foothills of the French Pyrénées Atlantique. Also available sliced down even further. Chaumes is a soft cheese made in the southwest of France in the village of St Antoine, at the foothills of the French Pyrénées. We recommend threading the cheese onto skewers, as it has a tendency to stick. It is a soft pale cheese with a rich full-bodied flavor and smooth creamy, rubbery texture. Also, they're rolled in a variety of tasty toppings: wasabi-coated peas, crushed gingersnaps, granola, and a Parmesan-fennel seed mixture. An excellent table cheese, it also melts well for a nice addition to any recipe. It's not as bold as most other cheeses, which explains its large appeal to children. Chaumes is distinguished by soft, springy texture a rich, creamy paste and a hazelnut aftertaste. Americans are not all children, but many French would consider them novices about great cheese and coincidentally, perhaps, Chaumes is a great draw for them as well. For simple halloumi kebabs, cut the cheese into thick cubes and thread onto skewers (soak wooden skewers in … Het wordt namelijk gegeten à la louche ofwel met een lepel! If you bought a wedge, it is simple enough to serve by plopping it on a tray with a knife. A lot of brie is sold as a wheel, so cut out a wedge to get the party started. First, they're made with goat cheese and shaped into bite-size balls, making them super easy to serve and eat. Chaumes is a French cow's milk cheese made in the style of a strong European Munster, but with a far milder aroma. The process of making Chaumes approximates the way monasteries have traditionally made cheese for centuries. Chaumes Cremier 250g. Either way, the cheese is naturally aged and is shaved and scrubbed several times over the few week period it ages. To use Chaumes, simply choose to either remove the rind or keep the rind, it is edible, and then either grate it for pasta and vegetable dishes or slice it and add it to pizza or sandwiches etc. Serve the brie by cutting it into a wedge. Can come in rounds of 3 to 5 pounds. Usually, sliced into 8 oz. Slice from the rind to the center of the brie with a narrow cheese knife. Price HHII. Serve Chaumes on a cheese platter with Camembert and Blue Stilton or with Brie and Roquefort. De smaak is zacht en vol, vooral het vloeiende zuivel geeft een apart gevoel. The rind develops during this time and is a distinctly different color than the cheese and has a pretty distinct taste. The bold, full-bodied nuttiness creates a perfect harmony with its smooth and supple texture. Made using monastic techniques, Chaumes develops its distinct orange rind from multiple washes and delicate maturation. Produced only since 1971, Chaumes is manufactured in the Southwestern area of France known as the Périgord, home of Bordeaux wines, from milk of cows grazed in that region. Serve Chaumes on a cheese platter with Camembert and Blue Stilton or with Brie and Roquefort. Chaumes Cremier is een zeer specifiek kaasje. Chaumes. Aroma HHII. Culturally in France, Chaumes is a starter cheese. At Calvert Woodley, we love pairing our Wine of the Week with cheeses from our La Cheeserie. Chaumes cheese is a cow's milk cheese from South West France. Chaumes is distinguished by soft, springy texture a rich, creamy paste and a hazelnut aftertaste. I am an unapologetic lover of cottage cheese.Large curd and small, there is something about its milky whiteness that I find super satisfying. “Cheese is alive, and you do not want to suffocate cheese, because you will kill all of the good enzymes and bacteria and molds going on inside,” Nessler warns. The name French word Chaumes literally translates to ‘stubble’. The rind appears after several washings of the crust, along with brushing with some ferments. Taste HHII. Ale, sparkling apple cider and dry whites are good pairings for Chaumes. Ale, sparkling apple cider and dry whites are good pairings for Chaumes. Halloumi is a sturdy enough beast to withstand being cooked over coals.