Le Dauphin Soumaintrain Cheese of French Deli At Home is a rare exception, and this was produced under IGP regulations, this Burgundian classic. The washed rind cheeses of the Burgundy region date back to monastic times. Then, over the last century, many have become extinct.
This Burgundian classic has taken its name from a small village in the green, wooded valley of Armance. An example selected by Will Studd, for its exceptional quality.
It has produced from fresh cow’s milk collected from a strictly designated region using the traditional, slow, overnight lactic fermentation techniques. Introduced to each Region during the monastic time, the curds.
The Le Dauphin Soumaintrain Cheese was becoming matured in humid cellars for a minimum of 21 days. They regularly washed with a brine solution. It happens to encourage the growth of a blushing orange rind veiled with a thin coat of ivory colored mold.
It has mild and creamy with sweet floral aromas. When it leaves the dairy, the smooth surface rind of this natural, surface-ripened cheese gradually develops wrinkles and a more pronounced aroma the longer it ages. The combination is a tell-tale sign that the inside has softened to a deliciously riched texture.