| 词条 | Chaumes |
| 释义 |
| name = Chaumes | image = | othernames = | country = France | regiontown = | region = Périgord | town = Saint-Antoine-de-Breuilh | source = Cows | pasteurised = Yes | texture = Semi-Soft/Soft | fat = 50% | protein = | dimensions = | weight = | aging = 4 weeks | certification = }}Chaumes {{IPAc-en|ˈ|ʃ|oʊ|m}} is a cow's milk cheese from Saint-Antoine-de-Breuilh in the Périgord (South West of France),[1] made by traditional cheese-making processes. Translated literally, "chaumes" is French for stubble. The cheese is mass produced in factories.[2] Based upon traditional Trappist-style cheeses, it is a rather popular cheese among modern French varieties, in particular with children. It is a soft pale cheese with a rich full-bodied flavour and smooth creamy and quite rubbery texture. Its aroma comes from the soft rind, which has a bright tangerine-orange color. The rind appears after several washings of the crust, along with brushing with some ferments. Maturation of the Chaumes takes four weeks. It is used as a table cheese and also for grilling. It is also available in limited markets around France as a spreadable cream cheese, "Chaumes la Crème". See also
References1. ^{{cite web|url=https://www.quiveutdufromage.com/m-chaumes|title=Chaumes|website=quiveutdufromage.com|language=French}} 2. ^{{cite book | last=McFarlane | first=I. | title=Automatic Control of Food Manufacturing Processes | publisher=Springer US | year=1995 | isbn=978-0-7514-0207-0 | url=https://books.google.com/books?id=yEH64uyHaAsC&pg=PA148 | access-date=March 30, 2018 | page=148}} }}{{French cheeses}} 2 : French cheeses|Cow's-milk cheeses |
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