Designed by Sharon Struckman

Chaource

 

 

Chaource is a soft cheese made from cow’s milk in the village of Chaoruce, France. It has a soft-ripened, creamy and a little bit crumbly texture. Surrounded by a white Penicillium candidum rind, it takes 2-3 months to ripen completely.

 

Many people like to eat young Chaource, when its rind is hardly formed whereas others eat after it attains full maturation.

 

During its ageing time, the cheese has a bit salty, buttery and fruity taste. Together with 50% fat, it also contains animal rennet. Paired with wines like Chablis, Champagne, Sancerre and White.