Chaource
This soft cow’s milk cheese, cylindrical in shape, was named after a small town in the Champagne region, where it has been manufactured since the 14th century. It was one of the favorite cheeses of Margaret of Burgundy. Peasants sold it at the world-famous fair of Troyes in Champagne, and Chaource has always been served with champagne. It used to be available only fresh or demi-sec (medium dry). Today, aged cheeses are in demand, and also aged Chaource cheese is available.

Production
Chaource is offered as artisanal or as industrial cheese. The coagulation of the raw milk is induced by lactic acid bacteria, the cheese is then ladled by hand. The curds remain mild and light and are not pressed. The cheese is aged for 2-4 weeks, in damp cellars for 2 months. Chaource tastes wonderful throughout the year, but it is best when manufactured in April and May.

The delight
When young the cheese has a white downy surface of Penicillium candidum. The grainy body has a mildly nutty flavor. During aging reddish stripes develop on the rind; the central pâte has a characteristic ‘melt-in-the-mouth’ texture. Ripened well the cheese almost melts away. Chaource goes well with Chablis, Nuit Saint Georges, Sancerre or champagne.

Milk:	Cow
Fidm:	50 %
Family:	Soft cheese moldy rind
Origin:	Aube region, France
Size:	approx. 500 g
Flavor:	slightly acidulous to strong