https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Chaource_cheeseChaource cheese - Revision history2026-04-09T20:04:16ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Chaource_cheese&diff=107149&oldid=prevChef: Text replace - "</div>
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|description=This cheese is named after the village of Chaource in the Champagne-Ardenne region of France. It is also produced in Saligny (Bourgogne)<br />
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[[Image:Chaource cheese.jpg|300px|thumb|right| Chaource cheese]] <br />
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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]].<br />
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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.<br />
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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.<br />
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Regulations currently allow either pasteurised or unpasteurised milk to be used during manufacture.<br />
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[[Category:Ingredients]]<br />
[[Category:Dairy products]]<br />
[[Category:Cheeses]]<br />
[[Category:French cheeses]]<br />
[[Category:Bourgogne cheeses]]<br />
[[Category:Champagne-Ardenne cheeses]]<br />
[[Category:Cows' milk cheeses]]<br />
[[Category:PDO-PGI-TSG ingredients]]<br />
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