“This cheese has been produced since the 18th century and used to be sold wrapped in a beetroot leaf at the Soumaintrain market, a village in Burgundy whose name the cheese still bears. It served as a type of currency, used to pay farm rents. Soumaintrain cheese has a slightly soft, ivory-coloured rind, which sometimes turns orange. During the maturing process, the paste becomes softer and develops its characteristic flavour”.
Mr. Gaugry, Burgundy Cheesemaker.