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Chaource is a soft cheese made from cow’s milk in the village of Chaoruce, France. It has a soft-ripened, creamy and a little bit 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.
Country | France |
Region | Champagne-Ardenne |
Age | 2 - 3 months |
Milk | Cow |
Fat | 24.5% |
Classification | Soft |
Strength | Mild |
Texture | creamy, crumbly and soft-ripened |
Flavour | buttery, fruity, salty |
Aroma | rather intense odour of mould |