Soumaintrain PGI

Remarkably soft on the palate, smooth and melting in the mouth, with its distinct lactic taste… There are plenty of reasons to try our Soumaintrain.

How to enjoy our traditional milk:

Appearance: Light beige, brine-washed, slightly wrinkled rind
 
 Texture: Pale yellowish-ivory paste, soft and melting with a slightly chalky centre
 
 Aromas: A delicate nose with a lactic scent, an intense, persistent “animal” aroma, vegetal aromas varying according to the season
 
 Flavour: Balanced, mild taste, with a hint of lactic acidity and lingering aromas on the palate

Trade secret:

Good whole cow's milk, a few lactic ferments, a dash of animal rennet, a pinch of salt…

History:

Origins: Its name is taken from a small village in the Yonne department
 
 Prestige: Recognised as early as 1889 in “La bonne Ménagère Agricole”
 
 Recognition: Protected Geographical Indication (PGI) since 2016

Production area:

Production specificities:

From milk production to maturing, every stage must take place within the PGI area defined in the specifications (see map).
Milk origin and quality: cows must graze for at least 5 months.
To preserve the lactic character of the curd, the milk must coagulate for at least 8 hours.
Draining takes place naturally over a period of at least 20 hours.
The cheese is unmoulded and then dry-salted.
Each cheese is washed in salt water (without colouring) at least 4 times during maturing.
Soumaintrain is matured for a minimum of 21 days from the day of renneting.

Tasting suggestions:

Cheese platter: Popular with connoisseurs
 
 Pairing: Delicious on a slice of gingerbread
 
 Wine: Pairs perfectly with a red wine (Pinot noir) such as Côtes de Nuit or Irancy  Discover our recipes incorporating Soumaintrain to enhance this outstanding cheese!