Bourgogne, France

Cow’s milk washed rind

Animal rennet

Soumaintrain is a farmhouse (fermier) French cheese made with cow’s milk in the Burgundy region of France. The soft, uncooked, and un-pressed paste has a distinct pungent yet sweet and creamy flavour resulting from numerous washings with a solution of brine and Marc de Bourgogne. The quantity of Marc de Bourgogne is increased during the maturation period until the cheese develops an excellent orange coloured, aromatic and sticky rind.

Usually eaten young, Soumaintrain when cut, exposes a mild, white paste with a close and fine texture. As it ages during six to eight weeks, the flavours become ripe, divulging sweet, salty and creamy milk notes.

The cheese tastes excellent with Chablis, Rose, Petite Sirah and of course Marc de Bourgogne.