Soumaintrain

Soumaintrain is a soft Burgundy cow’s-milk cheese with a washed orange rind, a pungent aroma and a creamy, runny… · France

Also known as Soumaintrain de l’Auxerrois, washed-rind cheese

📍 Burgundy (Yonne, near Chablis) ★ 4.2

Last updated Aug 24, 2026 · Reviewed by the WhatWhereVacay editorial team

Soumaintrain is a soft Burgundy cow’s-milk cheese with a washed orange rind, a pungent aroma and a creamy, runny interior, born near Chablis.

About Soumaintrain

Soumaintrain is a soft French cheese with a washed rind, made from cow’s milk and named after the village of Soumaintrain in the Yonne department of Burgundy, in the wine country around Auxerre and Chablis. It is an uncooked, unpressed cheese whose orange rind is washed during ripening with a brine and bacteria solution.

That washing is what gives Soumaintrain its character: a sticky, orangey rind and a pungent, earthy aroma, while the interior matures into a smooth, creamy and even runny paste with a balanced, savoury finish. It benefits from patient ripening and is at its most striking when the heart has become almost liquid.

Because it comes from Chablis country, Soumaintrain is a natural companion to a glass of the local white wine, and it holds an honoured place on northern Burgundy cheese boards. It remains an artisanal, small-production cheese, prized in fromageries and the restaurants of the region.

🏛️ History & Culture

Soumaintrain is a soft, washed-rind cow's milk cheese from the Burgundy region of France, named after the village of Soumaintrain in the Yonne department. Its origins are debated, but it has been produced for centuries in the region, traditionally as a farmhouse cheese made by small producers.

The cheese is known for its pungent aroma and creamy, earthy flavor, which intensifies with age. Regional variations exist, with some producers aging it longer for a firmer texture, while others keep it young and runny. Culturally, Soumaintrain is a staple of Burgundian charcuterie boards, often paired with local wines like Chablis, and reflects the artisanal cheese-making heritage of the area.

🍳 How to make Soumaintrain

AI-assisted, not kitchen-tested

Soumaintrain Cheese au Gratin on Toasted Country Bread

A simple Burgundian preparation that lets the rich, pungent flavor of Soumaintrain shine. The creamy cow's-milk cheese is melted over toasted bread and finished under the broiler for a golden, bubbling crust.

Prep: 10 min
Cook: 8 min
Total: 18 min
Serves: 4
Difficulty: Easy

Recipe ingredients

400 g (14 oz) Soumaintrain cheese, rind removed and sliced about 1 cm thick; a rustic, washed-rind Burgundy cheese — if unavailable, Époisses de Bourgogne is the closest substitute
8 g (½ Tbsp) unsalted butter, softened, or null
4 g (1 tsp) whole grain Dijon mustard, optional, lightly spread on the bread, or null
4 slice (4 slices) country-style bread, such as a pain de campagne, about 1.5 cm thick, or null
2 ml (½ tsp) dry white wine, a Burgundian Chardonnay is traditional, or null
1 pinch freshly ground black pepper, or null
10 g (¼ cup) fresh chives, finely snipped, for garnish, or null

Steps

1 Position an oven rack about 10 cm (4 inches) from the broiler element and preheat the broiler to high (around 240 °C / 460 °F).
2 Lay the bread slices on a sheet pan and toast one side lightly under the broiler, 1–2 minutes. Remove from the oven.
3 Spread the toasted side of each slice with the softened butter and a thin layer of Dijon mustard, if using.
4 Arrange the Soumaintrain slices over the bread, letting a little overlap. Drizzle ½ tsp of white wine over each portion and finish with a grind of black pepper.
5 Return the pan to the broiler and cook for 4–6 minutes, watching closely, until the cheese is fully melted, bubbling, and spotted with golden-brown caramelization. The cheese should reach an internal temperature of about 70 °C (160 °F).
6 Slide the toasts onto warm plates, scatter the snipped chives over the top, and serve immediately while the cheese is molten and runny.

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🧺 Key ingredients

cow’s milk
rennet
salt
brine wash (washed rind)

🍴 Where to eat it

Soumaintrain is served in the restaurants and fromageries of northern Burgundy, especially around Auxerre and Chablis, where it is paired with the local white wines. It is also found in specialist cheese shops across France, best eaten fully ripe with crusty bread.

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Soumaintrain — frequently asked questions

What is Soumaintrain?

What is Soumaintrain made of?

Soumaintrain is made with cow’s milk, rennet, salt and brine wash (washed rind).

Where does Soumaintrain come from?

Soumaintrain comes from France, and is especially associated with Burgundy (Yonne, near Chablis). Soumaintrain is a soft, washed-rind cow's milk cheese from the Burgundy region of France, named after the village of Soumaintrain in the Yonne department.

Where can I eat Soumaintrain?

How do you make Soumaintrain?

Making Soumaintrain at home takes about 10 minutes of prep and 8 minutes of cooking. The recipe on this page serves 4 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.

What else is Soumaintrain called?

Soumaintrain is also known as Soumaintrain de l’Auxerrois, washed-rind cheese.

→ More traditional dishes from France