Chaource AOC / 450 to 500g / Cow/Raw/Animal Rennet / Soft white bloom / Champagne & Bourgogne / 22% fat /Faint mould smell and buttery slightly sour taste.
 
Its rind is uniform white and fluffy when the cheese is young, and speckled with orange when it matures. Its dough is creamy under the crust, and white, foamy and crumbly at the center.
 
Chaource was created in the Middle Ages by the monks of the Cistercian abbey of Pontigny (89). Their precious know-how has been passed down through the generations, giving us the privilege of still tasting this famous melting cheese today. It takes its name from a small village located 30km south of Troyes in the heart of the humid meadows of Champagne.
 
Originally intended for family consumption, Chaource cheese acquired its notoriety during the 19th century. Made on farms, it was then collected by traders, the “cossoniers” to be resold on regional markets and those in large cities like Paris or Lyon.
 
Chaource is a gourmet cheese, for true epicureans, and can be eaten in a thousand and one ways ranging from an aperitif to a main course, cooked or plain, cold or hot, creamy or chalky, smooth or fluffy....
It goes perfectly with the nectars of its terroir, such as the inimitable Rosé des Riceys or the divine Champagne (without forgetting the wines of Chablisien and Tonnerrois...).