 Soumaintrain
(soo-mahn-TRAHN)
Of Burgundian origin, and more especially of the Yonne
department, where the village which has given its name is
situated the Soumaintrain is a traditional ripened cheese. Its
first production seems to date back to the 17th century, it was
widely known and very popular in Burgundy until the beginning of
the 20th century, in which it fell off gradually. These days, we
note a justified renewed interest.
The cheese dairy Berthaut again knew how to use the parameters
of the original recipe.
The Soumaintrain is a cheese with lactic curds, with a
slow curding and delicate hooping. It is manually rubbed two to
three times a week. Its rind then takes on a red-orange tint. It
associates sweetness and personality to mature with great
delicacy.
Wine Pairing: Chablis |
 |
(pasteurized)
