Top 4 Local Cheeses
in Yonne

Soumantrain is a soft farmhouse cheese made from unpasteurized cow's milk in the northern part of the French region of Burgundy, near Yonne, where it has been produced since the 17th century. It is left to mature for at least 6 weeks when it is regularly washed with brine and Marc de Bourgogne brandy (a spirit made from leftover wine). The quantity of brandy is increased according to the stage of maturation, which adds to the complexity of flavors and the rind becomes intensely orange, sticky, and very aromatic due to the bacteria that thrive on its moist and salty surface. On the interior, the paste is ivory in color, semi-soft, and supple but not runny, unless it's left at room temperature. Sometimes it comes packaged in a wooden box to protect the cheese from spillage. Its flavor is powerful, rich, slightly salty and strong, but becomes sweet in the mouth, with hints of beef and garlic, making it a great cheese for long winter months. It is recommended to enjoy Soumaintrain in green salads, sprinkled with black pepper, accompanied with sliced pears and crusty bread, or paired with Belgian beer or white wine.Expand

Crottin du Morvan is a traditional cheese originating from Yonne. The cheese is made from raw goat’s milk and it’s sold in a plastic bell. The name refers to the Morvan nature park in Burgundy. Underneath its wrinkly natural rind, the texture is soft, smooth, and creamy. The aromas and flavors are goaty, tangy, and very fresh, with a natural creaminess. The cheese is usually consumed fresh and young, but it can also be aged for a few weeks, when it develops notes of hazelnuts.Expand

Aisy Cendre is a traditional cheese hailing from Burgundy. The semi-soft cheese is made from pasteurized cow's milk. The rind is washed in Marc de Bourgogne wine, and it's then covered with oak or grapevine ash before it's left to mature for at least a month. Underneath the rind, the texture is firm when young and smooth and creamy when fully aged. The aromas are nutty, smokey, and earthy, while the flavors are rich, salty, smokey, and herbaceous. It's recommended to serve Aisy Cendre with celery sticks or fresh fruit such as pears and apples. Pair it with a glass of full-bodied and fruity Burgundy wine.Expand

Dôme de Vézelay is a French cheese hailing from the Yonne area of Bourgogne. This fresh cheese is made from raw goat's milk and it's usually left to age for at least 10 days before consumption. Underneath its natural rind, the texture is fine, mellow, soft, and creamy. The flavors are subtle at first, with a spicy aftertaste. The name of the cheese is a reference to its shape – a dome. It's recommended to pair Dôme de Vézelay with fig jam, honey, and fruity, aromatic white wines such as Meursault or Chablis.Expand