Chaource cheese

Chaource cheese

Chaource cheese

This cheese is named after the village of Chaource in the Champagne-Ardenne region of France. It is also produced in Saligny (Bourgogne). It has AOC and AOP status and is produced from cows’ milk.

Cylindrical in shape at around 10 cm in diameter and 6 cm in height, and weighing either 250 or 450 g, the interior of the cheese is soft, and creamy in colour. It has a slightly crumbly texture, and is surrounded by a white penicillium candidum rind.

Made using a similar recipe to that of Brie, the cheese is allowed to mature for between two and four weeks and it is generally eaten young. The gently-salted interior has a light taste and a characteristic 'melt-in-the-mouth' texture. If it is young, the Chaource tastes slight sour (a fruity savour with a touch of acidity) has a mushroom aroma.

Regulations currently allow either pasteurised or unpasteurised milk to be used during manufacture.