The Soumaintrain is a farmhouse cheese made with cow's milk, pasteurized or raw, with a soft pate, uncooked and not pressed. The rind has an orange color that comes from continual washing in brine. The shape is in the form of a disk 10/13 diameter, with a height of 3/4 cm. "Affinage" takes about 6 to 8 weeks, with continual brushing in a solution of brine with Marc de Bourgogne added. Over the maturing period, the quantity of Marc de Bourgogne is increased. The final result is a rich, tasty cheese. An excellent cheese for the winter months, sometimes it is eaten fresh (not matured), at this stage one is confronted with a white pate that melts in the mouth. The cheese has a powerful rich flavour with a pungent smell; the pate, a mouth watering taste of sweet, salty and creamy milk flavours. The pate is fine textured. The rind is regularly washed in Marc, this adds to its complexity and fascinating taste.
Marc de Bourgogne or red Burgundy - pinot noir grape -