Chaumes

{{Short description|Cow's milk cheese from southwestern France}}

{{Infobox cheese

| name = Chaumes

| image = 220px

| othernames =

| country = France

| regiontown =

| region = Périgord

| town = Saint-Antoine-de-Breuilh

| source = Cows

| pasteurised = Yes

| texture = Semi-Soft/Soft

| fat = 50%

| protein =

| dimensions =

| weight =

| aging = 4 weeks

| certification =

}}

Chaumes ({{IPAc-en|ˈ|ʃ|oʊ|m}}; {{IPA|fr|ʃom|-|LL-Q150 (fra)-LoquaxFR-chaumes.wav}}) is a cow's milk cheese from Saint-Antoine-de-Breuilh in the Périgord in south west France,{{cite web|url=https://www.quiveutdufromage.com/m-chaumes|title=Chaumes|website=quiveutdufromage.com|language=French}} made by traditional cheese-making processes. Translated literally, "chaumes" is French for stubble.

Based upon traditional Trappist-style cheeses, it is a rather popular cheese among modern French varieties, in particular with children. It is a soft pale cheese with a rich full-bodied flavour and smooth, creamy and quite rubbery texture. Its aroma comes from the soft rind, which has a bright tangerine-orange color. The rind appears after several washings of the crust, along with brushing with some ferments.

Maturation of the Chaumes takes four weeks. It is used as a table cheese and also for grilling. It is also available in limited markets around France as a spreadable cream cheese, "Chaumes la Crème".