The Petit Soumaintrain is a round farmhouse gourmet cheese made with raw cow's milk with a soft pate, uncooked and not pressed. The rind has an orange color that comes from continual washing in brine.
Maturation takes about 6 to 8 weeks, with continual brushing in a solution of brine with Marc de Bourgogne added. The final result is a rich cheese with a fascinating taste
This gourmet cheese has a powerful rich flavor with a pungent smell; the paste has a sweet taste with salty and creamy milk flavors; the texture of the paste is fine.
In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days.