Chaumes is a French cow's milk cheese made in the style of a strong European Munster, but with a far milder aroma.
Produced only since 1971, Chaumes is manufactured in the Southwestern area of France known as the Périgord, home of Bordeaux wines, from milk of cows grazed in that region. Chaumes is a "big" cheese suitable for pairing with Bordeaux and other Cabernet or merlot wines, duck, garlic sausage and other specialties of the area.
Based on the cheese-making techniques of the Trappist Monks, Chaumes has a washed rind, which means that molds have been inhibited on the surface, and certain bacteria encouraged. This imparts an orange exterior color, stronger aroma and beefy flavor to the cheese. Still, compared to most washed-rind cheeses, Chaumes is quite mild. The texture is similar to a Brie, while the taste approaches that of the yeasty, stinky Italian taleggio — but without the stink.
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