Chaumes
Chaumes is a cow’s milk cheese from Périgord (South West of France), made by traditional cheese-making processes. Translated literally, “chaumes” is French for stubble.
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 is generated by the cheese’s bright tangerine-orange soft rind. 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.
http://en.wikipedia.org/wiki/Chaumes_cheese
For recipe visit BBC Good Food.
” LEPETIT, Un grand nom qui se mérite ”
LEPETIT is the most important and the oldest cheesemaker for traditional Camemberts.
In 1872, Léontine and Auguste LEPETIT open in St Pierre sur Dives (Calvados) on the street going to Thiéville the first establishment under their name : LEPETIT. Auguste LEPETIT is learning his know-how as cheesemaker since 1870 by working with his neighbour and friend Léon SEREY, himself producing Camemberts in Bretteville sur Dives.
In 1875, the activity of the firm is diversified : they begin to sell eggs and butter for which the package is specially adapted for long travels.
In 1890, Léontine and Auguste LEPETIT acquire the beautiful and vast Domain of Saint Maclou in Sainte Marie aux Anglais near Saint Pierre sur Dives. This domain is located in the famous ” Vallée d’Auge “. It remains still today the place where the Camembert LEPETIT is produced.
