| 释义 |
Chaumes, n.
Brit. |ʃəʊm|, U.S. |ʃoʊm|
Forms: 19– Chaume, 19– Chaumes; Also with lower-case initial.
[‹ French Chaumes; further etymology uncertain and disputed (see note below).
Some sources derive the name from French chaume wheat stubble, apparently in reference to the colours of the cheese and its rind: indeed, the manufactured rounds of cheese are stamped with an image of wheat being harvested. Other sources state the name derives from French regional (Vosges) chaumes (plural) sparse mountain pastures (c 1150 in Old French), in reference to the summer mountain grazing of the cows which produce the cheese.]
A proprietary name for: a semi-soft, mild-tasting pasteurized cow's milk cheese with a bright orange rind, manufactured in the department of Dordogne in south-west France.
1976N.Y. Times 24 Mar. 49/1 Chaumes was a softer, spreadier and stronger-flavored first cousin, not entirely unlike a Port Salut in aroma and aftertaste. 1994Independent (Nexis) 18 Aug. 25 A massive hunk of chaume; you can't get cheese like this in Britain. 1999Waitrose Food Illustr. July 80/2 You're probably familiar..with rind-washed cheeses—orange, Continental cheeses like Chaumes. 2005National Post (Toronto) (Nexis) 7 May to16 A black truffle, wild leek and chaumes omelette topped with a slice of hot smoked chinook salmon. |