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Country of origin France
Region Périgord
Town Saint-Antoine-de-Breuilh
Source of milk Cows
Pasteurised Yes
Texture Semi-Soft/Soft
Fat content 50%
Aging time 4 weeks

Chaumes /ˈʃm/ 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][3]

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. It is also available in limited markets around France as a spreadable cream cheese, "Chaumes la Crème".

See also[edit]


  1. ^ "Chaumes". (in French). 
  2. ^ Jenkins, S.W. (1996). Cheese Primer. Workman Pub. p. 115. ISBN 978-0-89480-762-6. Retrieved March 30, 2018. 
  3. ^ McFarlane, I. (1995). Automatic Control of Food Manufacturing Processes. Springer US. p. 148. ISBN 978-0-7514-0207-0. Retrieved March 30, 2018.