Soumaintrain (Burgundy)

A pattern emerges with cheeses from this region – they tend to be rich and buttery, with a little mineral acidity coming through in the flavour. They are also perfect for the fine wines of the region, and a close partnership like this makes the learning process of food matching not only enjoyable but also enduring. Consider why you like that cheese with that wine, and why it didn’t work with another one.

This cow’s milk cheese is the same size as an Epoisses, but the natural bloom on Soumaintrain has patches of annatto or rocóu (an orange vegetable extract from the South American Achiote tree). This natural extract is used in other cheeses to add colour both inside and outside, and its flavour is slightly peppery with a sweet warmth. Once sprayed on the outside of the cheese, a soft bloom forms giving the cheese a pretty colour, and the flavour within is rich, mellow and fruity, almost like a clotted crème fraîche.