St. Albray has a rich aroma and a rich flavor that can be enhanced by eating it with its ginger/reddish-white rind. Its ivory center contrasts well with its colorful rind.
More about Chaume ... A classic cow’s milk cheese hailing from the South West of France. This cheese literally translates as "stubble” and was inspired by the traditional Trappist cheeses of yesteryear. The distinctive golden yellow rind hides the pale creamy paste which belies the full bodied rich flavour. This cheese will become a deeper orange over time with the rind becoming sticker and more pungent. The rind is created by a regime of washing and brushing the cheese over a 2-3 week period by the cheese makers in carefully controlled temperature and humidity rooms.
Product Origin; South West France
Packaging Guide; Paper
Care Details; Keep chilled
Dimensions guide; Dependent on weight
Texture: Soft and springy with a smooth creaminess similar to Port Salute. The interior becomes creamier and softer with less pronounced ‘eyes’ (holes) as it ages. Rind is slightly gritty, which becomes less so with age as it breaks down.
Flavor: When young fruitiness is balanced by a hint of herbal bitterness such as endive/chicory. The rind has hint of smokiness. As it ages the flavours become more pronounced. There is a hint of pine resin, nuts, medicinal herbs and a sweetness which shines through from the now soft spongy paste.
Best Before Guide; Whole Cheese; 15 days. Cut Cheese; 5 days
Enjoy Chaume with; Our Cheese Partners below
What to drink with Chaumes Cheese; Perry, Louis Latour Valmoissine Pinot Noir; see below
- Produced in France
