Soumantrain is a soft farmhouse cheese made from unpasteurized cow's milk in the northern part of the French region of Burgundy, near Yonne, where it has been produced since the 17th century. It is left to mature for at least 6 weeks when it is regularly washed with brine and Marc de Bourgogne brandy (a spirit made from leftover wine).
The quantity of brandy is increased according to the stage of maturation, which adds to the complexity of flavors and the rind becomes intensely orange, sticky, and very aromatic due to the bacteria that thrive on its moist and salty surface. On the interior, the paste is ivory in color, semi-soft, and supple but not runny, unless it's left at room temperature.
Sometimes it comes packaged in a wooden box to protect the cheese from spillage. Its flavor is powerful, rich, slightly salty and strong, but becomes sweet in the mouth, with hints of beef and garlic, making it a great cheese for long winter months.
It is recommended to enjoy Soumaintrain in green salads, sprinkled with black pepper, accompanied with sliced pears and crusty bread, or paired with Belgian beer or white wine.
