Chaource is a soft cheese made from cow’s milk in the village of Chaource in Champagne. It has a soft-ripened, creamy and a slight 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. Perfectly paired with wines like Chablis, Champagne, or Sancerre.
|Cow - Unpasteurised|