08/18/2026
Meet Soumaintrain, this week’s . You’re looking at a supple cow’s milk cheese from Burgundy (Bourgogne, in French) that has become a favorite among our Cheese Journeyers. It’s supple, it’s funky. All this cheese needs is a crusty baguette and a glass of Burgundy w**e!
Traditionally made on small farms, Soumaintrain production nearly died out during the 20th century, but thanks to local producers around Burgundy, this dream wheel has experienced a revival. Today, you’ll find both raw-milk and pasteurized versions of this name-protected (AOP) cheese.
Among lovers of French food, Soumaintrain is often overshadowed by Époisses, its famous cousin, also from Burgundy. Consider Soumaintrain a bit more subdued in taste. In fact, Brie lovers are often pleasantly surprised by how much they adore Soumaintrain for its satiny texture and rich, meaty flavor.
Heading to France? Look for Soumaintrain in cheese shops, or consider joining us in Burgundy! To see our upcoming itineraries, please visit our website (link in bio). Plus, on our podcast, “Adventures in Taste,” you can meet two of our Burgundy w**e and cheese educators, Emily Fouilleroux and Hanna Shaps!
Give a listen, and learn all about the wonderful w**es and cheeses of Burgundy. A little gift from us, to you!
www.cheesejourneys.com
📸 Tenaya Darlington
**elover
