Soumaintrain is a cheese from the Yonne region. It is a typical Burgundy cheese made from raw or pasteurized cow's milk. It has a mild, white paste with a close and fine texture.
It is light yellow to ocher in color. Its rind is slightly wrinkled.
Texture: creamy and smooth
Flavor: mild to full-flavored depending on maturation
Taste: delicate but strong
Soumaintrain is named after a village in the Yonne area. The first traces of Soumaintrain go back to 1631, but it is assumed that this cheese is much older. Indeed, in 1117 the Cistercian monks paid the rent of their land in ripened cheese, but the typical know-how of this region in cheese manufatcuring is the one used for the Soumaintrain: soft cheese with washed rind.
It is in the nineteenth century that soumaintrain will reaches its peak, the demand so high that the production of it was insufficient to satisfy it.