Maturation: 2 weeks - 2 months
Cheese Type: Uncooked, Unpressed soft cheese with bloomy rind
Originally from the Champagne region, Chaource is often referred as the “Queen of Cheese” as it was the favorite cheese of the French Royalty in the 19th century.
It is a soft cheese with a creamy and buttery texture exclusively made with whole cow’s milk. Refined for 2 to 4 weeks, it is generally eaten young.
Sweet and slightly salty in flavour, its melting paste offers hints of cream, mushroom, and hazelnut.
It can be eaten spread on a crusty baguette or toast, with a glass of white wine or Champagne to balance the fattiness of the cheese !
Should be stored in the fridge wrapped in parchment paper.
Red wines (Beaujolais, Pinot Noir)
White wines (Chablis)
Roses (Rose des Ryceys)
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Your Cheese Club Team
3 reviews for Chaource
Cynthia Lian –
Buttery and creamy. Becomes more runny around a week. Goes well with bread or toast
Very nice, starting off dry and crumbly and as it warms up turns to a lovely runny gooey mess. Yummy
Paul C (verified owner) –
This is rather good, and, as suggested here, I’ve just enjoyed some with a Cheese Club Chablis. It’s sort of like brie should be – i.e. it has the same texture but also some flavour and interest – buttery, slightly salty, with nutty and fruity hints.
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