Chaource

Region Milk Type Champagne Cow Soft Fat Grade Affinage 50% AOC 2 to 4 weeks

 

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About Chaource: Chaource has been made since the early 14th century in the small town of Chaource, in the Champagne region. Similar to Camembert, but with a creamier texture, Chaource is still a traditional cheese.

Chaource making: Chaource is made from unpasteurised cows' milk.When aged, Chaource becomes very creamy, almost liquid.

Tasting Chaource: Chaource smells slightly of mushrooms smell with a rich, fruity and creamy flavor. Chaource is good to eat at any stage of maturation. When young, Chaource is very smooth. When aged, the cheese is creamy. When fully matured, Chaource is nutty and a little bit salty.

Tasting advice: Chaource is made in miniature wheels that gives it an elegant appearance for serving with Champagne. Chaource is also good as an appetizer.

Chaource and wine: Chaource is excellent with Champagne, or alternatively a white wine such as Sancerre. Chablis is also fine (French Wine Guide)

More French Cheeses: Camembert, Coulommiers