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Cheese Culture

Mons Soumaintrain

Mons Soumaintrain

Cheese Type

This cheese was first made in Soumaintrain in the department of Yonne in Bourgogne. The first production of this cheese dates back to the 17th century. Soumaintrain is a farmhouse cheese and is a member of the Époisses family, with each cheese especially selected by Hervé Mons.

This traditionally ripened cheese is washed and brushed by hand two to three times a week. The rind is ivory to straw coloured for younger Soumaintrain, and orange to ochre for more matured cheese. 

This is often eaten young when it has a moist rind and a rich, salty flavour, while still creamy in texture. It is sweet and delicate when young but can also be aged to develop a firmer rind and significantly more pungent aroma and flavour.

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