Chaumes is a soft cheese made in the southwest of France in the village of Saint-Antoine-de-Breuilh in the Périgord, at the foothills of the French Pyrénées. The washed rind and soft-ripened cheese are made using ancestral methods with pasteurized cow's milk. The name French word Chaumes literally translates to ‘stubble’. Based on the Trappist style of making cheeses, Chaumes has got an aromatic soft golden rind and a pale yellow, creamy pate. The smooth, supple, and rather springy texture is complemented by the rich, intense, and full-bodied flavor of the cheese. Its taste can be described as complex, leaving behind a smooth and hazel-nutty aftertaste. The aging time for the cheese is about 4 weeks.
Chaumes is a favorite addition to children’s snacks and tastes tantalizing when grilled or served with crusty pieces of bread. A limited-edition of spreadable Chaumes is also available in France, called Chaumes la Crème.