The Soumaintrain is a farmhouse cheese made with cow's milk, pasteurized or raw, with a soft pate, uncooked and not pressed. The rind has an orange color that comes from continual washing in brine. The shape is in the form of a disk 10/13 diameter, with a height of 3/4 cm. "Affinage" takes about 6 to 8 weeks, with continual brushing in a solution of brine with Marc de Bourgogne added. Over the maturing period, the quantity of Marc de Bourgogne is increased. The final result is a rich, tasty cheese. An excellent cheese for the winter months, sometimes it is eaten fresh (not matured), at this stage one is confronted with a white pate that melts in the mouth. The cheese has a powerful rich flavour with a pungent smell; the pate, a mouth watering taste of sweet, salty and creamy milk flavours. The pate is fine textured. The rind is regularly washed in Marc, this adds to its complexity and fascinating taste.