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Soumaintrain is a very whiffy French cheese with a taste that is both sweet and salty.

Inside, the cheese is soft but not runny. It has a salty-tasting, orangey-caramel-colour rind that is edible.

To make Soumaintrain Cheese, unpasteurized cow's milk is curdled, then the curds are cut, put into a small round mould, but not pressed. The cheeses are unmoulded, and as they age, washed with brine and marc (aka grappa.) The proportion of marc in the wash is increased as time goes by.

Each cheese is about 5 inches (13 cm) wide, and 1 1/2 inches (4 cm) tall, and aged 8 weeks.

Soumaintrain is made in Yonne, in the northern part of Burgundy, but there is no law restricting where it can be made. Some versions are being made that have a white velvet rind instead of the sticky orange rind, but these are not traditional. Some producers are trying to organize an AOC for it (but no progress yet, as of 2005.)

An export version is made from "thermalized" cow's milk by a company called Fromagerie Berthaut.

Nutrition
Soumaintrain Cheese has a 45% fat content.

Also called:

See Also:

Grappa, Thermalize

Other entries for:

Washed-Rind Cheeses
Appenzeller Cheese, Bishop Kennedy Cheese, Epoisses Cheese, Fontina Cheese, Pied de Vent Cheese, Port du Salut Cheeses, Port Salut Cheese, Reblochon Cheese, Soumaintrain Cheese, Stinking Bishop Cheese, Taleggio Cheese, Tête de Moine Cheese, Tilsit Cheese

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Yak Cheese, Yeel Cheese

Other entries for:

Dairy
Butterfat, Butter, Milk, Nondairy Topping