Based on the Trappist style of making cheeses, Chaumes has got an aromatic soft golden rind and a pale yellow, creamy pate. The smooth, supple and rather springy texture is complemented by rich, intense and full-bodied flavour. Chaumes’s taste can be described as complex, leaving behind a smooth and hazel-nutty aftertaste.
The ageing time for the cheese is about 4 weeks.
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Ranging from fresh to aged variations, Manchego cheese has emerged as a hallmark of excellence and heritage in the realm of cheese production. This particular Manchego cheese, bearing the...
A fruity but delicious cheese… slice thinly onto a digestive biscuit and enjoy as a cheesy snack.
Based on the Trappist style of making cheeses, Chaumes has got an aromatic soft golden rind and a pale yellow, creamy pate. The smooth, supple and rather springy texture is complemented by rich, intense and full-bodied flavour. Chaumes’s taste can be described as complex, leaving behind a smooth and hazel-nutty aftertaste.
The ageing time for the cheese is about 4 weeks.
