Patrick Oconnell
Soumaintrain is a pungent, runny French cheese made with raw cow's milk in the Bourgogne region. It has a mild, white paste with a close and fine texture. Its flavour becomes rich and creamy as it ages. It is best served in the wooden or ceramic container it comes in, at around 55-60 degrees Fahrenheit. It pairs well with Chablis, a bracing wine with notes of apple, citrus, and fresh-cut hay. It can also be baked into a fondant with cream cheese, flour, cornstarch, egg, whipping cream, cayenne pepper, white pepper, salt, and polenta.
| Characteristics | Values |
|---|---|
| Preparation time | 5 minutes |
| Baking time | 12 minutes at 170°C |
| Serving temperature | 55-60°F |
| Container | Wooden or ceramic |
| Accompaniments | Chablis, roquette salad, toasted walnuts, tomato |
| Ingredients | Cream cheese, flour, cornstarch, egg, whipping cream, cayenne pepper, white pepper, salt, butter, polenta grains |
| Texture | Soft, runny |
| Type | French farmhouse cheese, made with raw cow's milk |
| Region | Bourgogne |
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What You'll Learn
- Soumaintrain cheese fondant: bake for 12 minutes and serve with a roquette salad and walnuts
- Serve at room temperature: present in its wooden container or on a marble or stone plate
- Pair with Chablis wine: the fruity, fresh notes balance the creaminess of the cheese
- Melting the cheese: warm it up to make it runny, but don't let it melt everywhere
- Soumaintrain cheese characteristics: a pungent, soft, washed-rind French cheese with a creamy texture
Soumaintrain cheese fondant: bake for 12 minutes and serve with a roquette salad and walnuts
Soumaintrain is a pungent French farmhouse cheese made with raw cow's milk in the Bourgogne or Burgundy region of France. It has a distinct sweet and salty flavour, with a soft, creamy texture. The cheese is washed with a mixture of brine and Marc de Bourgogne, which gives it its characteristic orange rind.
Soumaintrain Cheese Fondant is a delicious way to serve this cheese. Here is a step-by-step guide to making this mouth-watering dish:
Ingredients:
- 275g Soumaintrain cheese
- 100g cream cheese or soft fresh cheese (e.g. young Brillat-Savarin)
- 40g flour
- 12g cornstarch
- 1 egg
- 1 egg yolk
- 150ml whipping cream
- Cayenne pepper, white pepper, and salt to taste
- Polenta grains and butter for the baking moulds
Method:
- Preheat your oven to 170°C.
- In a bowl, mix together the Soumaintrain and cream cheese until you have a soft and smooth blend.
- Sift the flour and cornstarch, then gradually mix this into the cheese blend.
- In a separate bowl, whip the egg and egg yolk, then blend this into the cheese mixture.
- Add the whipped cream and season with cayenne pepper, white pepper, and salt to taste.
- Grease your baking moulds with butter and sprinkle polenta on top.
- Fill the moulds three-quarters full with the cheese mixture.
- Bake for approximately 12 minutes. The fondant is ready when the top is golden and slightly puffed.
- Let the moulds rest for two minutes before gently removing the fondants.
Serving:
Serve the Soumaintrain Cheese Fondant warm, with a roquette (arugula) salad garnished with toasted walnuts and perhaps some sliced tomato. A bracing Chablis wine is the perfect beverage to accompany this dish, with its lively freshness providing an excellent balance to the rich fondant.
Enjoy the indulgent, creamy flavours of this unique French cheese!
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Serve at room temperature: present in its wooden container or on a marble or stone plate
Soumaintrain is a pungent, runny French cheese made with raw cow's milk in the Bourgogne region. It is best served at room temperature, as this is the temperature at which its flavours and texture are most apparent.
When serving Soumaintrain, it is recommended to present it in its wooden container, as is traditional in France. This is both practical and charming. Alternatively, the cheese can be served on a marble or stone plate, which will help to keep the cheese cool and prevent it from melting too quickly. Presenting the cheese in its original container is also an option, although this may be at the expense of aesthetics and the ability to present an entire wheel of cheese.
If you are serving individual slices of Soumaintrain, it is important to note that the cheese will continue to warm up during food service and will also warm up once sliced. If the cheese becomes too warm, it may become too runny, so it is important to serve it promptly and allow it to be enjoyed before it melts.
To achieve the ideal serving temperature, it is recommended to bring the cheese to the table at around 55-60 degrees Fahrenheit. This will ensure that the cheese is enjoyed at its optimal temperature and texture.
By following these serving suggestions, you can ensure that your Soumaintrain cheese is presented and enjoyed in the best possible way, allowing your guests to savour the unique flavours and textures of this delightful French cheese.
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Pair with Chablis wine: the fruity, fresh notes balance the creaminess of the cheese
Soumaintrain is a soft, creamy French cheese with a rich and indulgent flavour. It is made from cow's milk in the Bourgogne region of Burgundy. The cheese has a pale yellow interior that becomes more fluid as it ages, and its edible rind is known for its earthy and mushroomy flavour. Soumaintrain is often compared to other Burgundian cheeses like Époisses, but it has a milder flavour and a less pungent aroma.
When it comes to pairing Soumaintrain cheese with Chablis wine, the fruity, fresh notes of the wine balance the creaminess of the cheese. Chablis is a crisp, white wine known for its lively freshness and thirst-quenching minerality. Its notes of fruit, such as apple and citrus, and of fresh-cut hay, complement the creamy texture of the cheese. The vigour of Chablis acts as a counterpoint to the richness of the cheese, providing a perfect balance.
The pairing of Soumaintrain and Chablis can be taken a step further by incorporating the cheese into a fondant. A Soumaintrain cheese fondant is a simple yet effective dish that can be prepared in just a few minutes and baked in the oven for about 12 minutes. The warmth of the fondant enhances the creaminess of the Soumaintrain, creating a delightful texture contrast when paired with the refreshing Chablis.
To create a well-rounded dish, the Soumaintrain cheese fondant can be served with a roquette salad garnished with toasted walnuts and tomatoes. The crunch of the walnuts and the freshness of the tomatoes add a delightful texture and flavour contrast to the creamy fondant. The bitterness of the roquette salad also helps to balance the richness of the cheese and enhances the overall dining experience.
When serving Soumaintrain cheese, it is recommended to bring it to the table at around 55-60 degrees Fahrenheit. This temperature allows the cheese to be sliced easily while maintaining its creamy texture. Presenting the cheese in its original wooden or ceramic container is not only practical but also adds a charming touch to the dining experience.
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Melting the cheese: warm it up to make it runny, but don't let it melt everywhere
Soumaintrain is a soft, pungent, and runny French cheese. It is best served at room temperature or warmed up to make it runnier. However, it should not be heated too much, as it will become too runny and messy.
To warm up Soumaintrain cheese without letting it melt everywhere, it is important to do it slowly and gently. The cheese can be placed in a non-stick saucepan or a microwave-safe container and heated at low temperatures. If using a microwave, heat the cheese in short intervals of around 30 seconds, stirring in between. It is also important to let the cheese come to room temperature before heating, as this will prevent uneven melting.
Additionally, the cheese can be grated or chopped into small pieces before heating, which will help it melt more evenly. Stirring or whisking the cheese frequently as it melts can also help prevent it from melting unevenly and sticking to the pan. If the cheese starts to get lumpy, adding a small amount of an acidic ingredient like vinegar or lemon juice can help smooth it out.
For a more indulgent option, butter and flour can be used to create a smooth base for the cheese. Start by melting butter in a saucepan over medium heat, then whisk in flour until well blended. This will create a luxurious texture perfect for coating pasta or baked dishes.
By following these tips, you can warm up Soumaintrain cheese to make it runnier while avoiding a melted mess. Remember to serve it with a bracing Chablis to balance the creaminess of the cheese!
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Soumaintrain cheese characteristics: a pungent, soft, washed-rind French cheese with a creamy texture
Soumaintrain is a pungent, soft, washed-rind French cheese with a creamy texture and a rich flavour. It is made from cow's milk, which is gently curdled using traditional methods. The curds are then ladled into moulds, allowing the whey to drain naturally. It is a farmhouse cheese made with raw cow's milk in the Bourgogne or Burgundy region of France. The cheese is aged for several weeks in humid cellars, where it develops its characteristic bloomy rind. During this time, the cheese is regularly turned and washed with a brine solution, which helps to cultivate the rind's unique flora.
The texture of Soumaintrain is smooth and velvety, with a slight tanginess that balances its richness. The cheese has a pale yellow interior that becomes more fluid as it ages, offering a rich and indulgent experience. Its rind is edible, adding a slightly earthy and mushroomy flavour to the overall taste profile. The rind is also vibrant orange in colour and aromatic. When cut, Soumaintrain reveals a mild, white paste with a close and fine texture.
Soumaintrain pairs well with a variety of foods and beverages. Traditional pairings include crusty baguettes, fresh fruits like apples and pears, and nuts such as walnuts. For drinks, it complements light red wines like Pinot Noir or a crisp white wine such as Chablis. It can also be baked into a fondant and served with a roquette salad garnished with a few toasted walnuts and possibly tomato. Beer enthusiasts might enjoy it with a Belgian-style ale or a fruity cider. For a more adventurous pairing, try it with honey or a drizzle of truffle oil to enhance its earthy flavours.
When serving Soumaintrain, it is better to serve a slice on a plate rather than the entire wheel on a cheese platter, as it is a very runny cheese. It can be served in its original container or on a rimmed plate to contain the runny cheese. It is best served at around 55-60 degrees Fahrenheit.
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Frequently asked questions
Soumaintrain is a French farmhouse cheese made with raw cow's milk in the Bourgogne region. This soft, washed-rind cheese undergoes a brine and Marc de Bourgogne process. When cut, Soumaintrain reveals a mild, white paste with a close and fine texture. With ageing, the flavours of the cheese become rich and creamy.
Soumaintrain cheese is often served in the wooden or ceramic container it comes in. It can be served at room temperature, but it will be very runny. It is recommended to bring the cheese to the table at around 55-60 degrees Fahrenheit.
Soumaintrain cheese can be served with a roquette salad garnished with toasted walnuts and tomato. It also goes well with a Chablis wine, whose freshness and minerality will balance out the creaminess of the cheese.
