We’re particularly fond of soft cheeses. The smellier the better for us. Soumaintrain certainly ticks all the boxes and makes a great addition to your cheeseboard.
It takes its name from the village of the same name, Soumaintrain in the Yonne (Burgundy). The first mention of this lovely cheese goes back to the 17th century but it’s thought the monks were producing it as far back as the 12th century.
It’s a typical Burgundy cheese that can be made from raw or pasterised milk and is a washed rind cheese. Around 4 litres of milk are required to make one cheese that typically weighs around 400g.
This isn’t a cheese for the faint hearted. It has a strong farmyard aroma (one which transports Nigel back to his childhood farm where he had cows!). Rich and smooth on the palate it’s gooey close to the crinkly edges and a little more chalky in the middle.
Enjoy it with a glass of lightly oaked white wine. Reds clash with this kind of cheese so are best avoided. A classic match would be a Chardonnay from Burgundy but a dry Chenin would also be a great match.
