> > > > >

Cumulus Cheese



Cumulus Cheese is a soft but not runny cheese that looks like Brie or Camembert, with a white bloom on its rind and a slight mushroom smell.

It made in rounds from raw cow's milk, and allowed to ripen for 60 days.

The rounds end up being approximately 3 1/3 pounds (1.5 kg) each.

Cumulus Cheese is made by Fromages Chaput et Les dépendances du Manoir in Brigham, Montérégie region, Quebec.

Nutrition

22% butterfat



Language Notes

Cumulus Cheese is named after a cloud to give a soft impression.

Soft Cheeses

Añejo Cheese; Añejo Enchilado Cheese; Banon Cheese; Boilie Cheese; Bonchester Cheese; Boursin Cheese; Brie Cheese; Brillat-Savarin Cheese; Brousse de Brebis; Bruss Cheese; Burrata Cheese; Caboc Cheese; Camembert Cheese; Casu Marzu; Chaource Cheese; Chèvre Frais; Cornish Yarg Cheese; Crottin de Chavignol Cheese; Crowdie Cheese; Cumulus Cheese; Edel de Cléron Cheese; Feta Cheese; Feuille d'automne Cheese; Garrotxa Cheese; Hoop Cheese; Kirkham Lancashire Cheese; La Tur Cheese; Lancashire Cheese; Le Cendrillon Cheese; Le Veillon Cheese; Lymeswold Cheese; Mitzithra Cheese (Fresh); Oaxaca Cheese; Oxford Isis Cheese; Pavé de Chirac Cheese; Pié d'angloys; Pithiviers Cheese; Pont Couvert Cheese; Prescinseua Cheese; Saint-Loup Goat Cheese; Saint André Cheese; Soft Cheeses; Soumaintrain Cheese; Squacquerone Cheese; St-Nectaire Cheese; St Tola Cheese; Tarapatapom Cheese; Telemes Cheese; Teviotdale Cheese; Tornegus Cheese; Vacherin Chaput Cheese; Vacherin d'Abondance; Vacherin Mont d'Or; Wensleydale Cheese with Cranberries; Whirl Cheese

Please share this information with your friends. They may love it.

Also called:

Fromage Cumulus (French)

Citation

Oulton, Randal. "Cumulus Cheese." CooksInfo.com. Published 10 September 2006; revised 12 June 2009. Web. Accessed 07/21/2017. <http://www.cooksinfo.com/cumulus-cheese>.

© Copyright 2017. All rights reserved and enforced. You are welcome to cite CooksInfo.com as a reference, but no direct copying and republishing is allowed.

You may also like:

Comments