Petit Soumaintrain

Type: Soft
Milk: Pasteurised cows milk 
Rennet: Animal
Location: Burgundy, France

In 1956, Robert and Simone Berthaut set up production in Epoisses, Burgundy.  Their mission was to rescue the cheese Epoisses which after the 2 World Wars had dwindled in production. So many men had been sent to fight and the women who remained worked in the fields.  The result was that the Epoisses dairies had been neglected.  The Berthaut's initiative prospered and now although the dairy still produces Epoisses, they also produce another cheese, Soumaintrain.  Both cheeses follow a lactic recipe with a 16 hour set.  Epoisses is washed in a brine that contains Marc de Bourgogne, imparting more of a bite, Soumaintrain, after its initial wash with brine and Eau de Vie, is washed solely with brine leading to a more mellow, rounded sweetness.

The result is more-ish beyond belief.  Amazingly rich and creamy, we like to sell them still with a fluffy, chalky centre which imparts grassy, milky, gentle acidity to lift the otherwise savoury paste.  Where the cheeses break down, we have detected roast pork & crackling, beef broth and sometimes a citrus bitter note on the rind.