From a straw yellow color to an ocher orange color for the most refined, the Soumaintrain is strong in nose but sweet on the palate. It has a fine, soft texture that leaves the palate a lingering taste of hazelnuts, mushrooms and undergrowth.
For its production and according to its size, the Soumaintrain requires about four liters of milk. The ripening period must last at least 21 days, during which the cheese is washed with brine every 2-3 days. It is through this process that the Soumaintrain gets this characteristic orange color.
Pairing cheese and wine
It will be much appreciated accompanied by a dry red wine such as a red Chautagne from Savoie, a red Madargues from Côtes d’Auvergne, a red Arbois, a red Budey Gamay or a red Côteaux du Vendômois.
Our Soumaintrain d'Armançon
Located in Auxon, in the heart of Champagne, the Fromagerie d’Auxon is a family owned and independent company. It guarantees the transmission of a typical « know how » from four generations of cheesemakers. The Fromagerie was able to find the perfect balance between tradition and modernity in order to offer products with unique flavors wich are recognized worldwide. Since 1984, the Fromagerie d’Auxon tries to offer consumers a quality that reflects their history and their passion for the cheeses.
Did you know that ?
The first historical traces of the existence of the Soumaintrain date from 1631. At this time it was used to pay tithes to the Pontigny Abbey in the Yonne region. Its production was practically abandoned in the early century. For about twenty years, six producers and six dairy farmers have taken over. It is now on track to obtain the PGI.
Commercial name :
Cow milk cheese
Soft paste with washed rind