A cow’s milk cheese dating back to the 12th century, soumaintrain is named after the village where it was first created. It has a moist, washed rind that is pale yellow or ochre in colour, as well as a soft and creamy centre. Although it gives off a strong smell, this round cheese made in a similar manner to époisses nonetheless boasts a subtle flavour and delicious fruity aromas.
After ripening for three to six weeks, soumaintrain can be served as a starter on warm croutons with a green salad, or at the end of a meal with a slice of bread and a glass of Chablis white wine or Irancy red wine.
