Chaumes grilled cheese is a delicious choice to make for dinner! I managed to secure a $70+ wheel of Chaumes for $10.99, so you’ll be seeing a lot of these sort of recipes. You can find more of those recipes here.
Check out my other grilled cheese sandwich recipes here.
Chaumes is a soft French cheese made with cow’s milk. Pasteurized cheeses, such as these, are allowed to be imported to the United States. Raw milk cheeses cannot be sold in the United States if they have aged less than 60 days, so raw milk soft cheeses are out.
Chaumes is both creamy and nutty, with a bit of an aftertaste. It has a bit of a smell as well, but isn’t overbearing. In general, this cheese is fairly pleasant.
This cheese can stick to the rind at times. In a best case scenario, the cheese should be placed in the freezer 30 minutes prior and cut with a very straight knife.
In this recipe, I used a freshly-baked rye sourdough from a local bakery. In my experience, any flavorful bread is better for making grilled cheese sandwiches than plain breads, like white or whole wheat.
Pumpernickel, sourdough, and rye are all fabulous breads to choose from!
Chaumes Grilled Cheese
- 4 oz Chaumes
- 4 slices bread
- 2 tbsp butter
- Preheat skillet on the stove at medium heat.
- Cut Chaumes off the rind, then split into two.
- Place 1 tbsp of butter on skillet, spread around the skillet with a spatula.
- Place 1/4 tbsp of butter in the middle of one of the bread slices.
- Place half the Chaumes cheese on one slice, then put other slice on top.
- Cook on skillet for about 3-4 minutes, or until cheese has melted and bread slightly browned.
- Flip, then repeat the last step.
- Serve warm.