Chaource AOC Cheese is a soft, bloomy full fat cows’ milk cheese originally created in the village of Chaource in the Champagne-Ardenne region of France. The cheese has been made in the village since the middle ages.
Chaource AOC Cheese is made (using a similar recipe to Brie de Meaux AOC) by the fragile curds being hand ladled in to molds, and aged for between 2 to 4 weeks. The resulting cheeses’ central pate has a light taste with a fine, rich salty and slightly nutty flavour that develops into a deliciously smooth and creamy cheese that has a characteristic melt in the mouth texture. The cheeses are generally eaten young.
Chaource gained AOC recognition in 1970 and has been fully regulated since 1977. The cheese can be made from either pasteurised or unpasteuirsed milk.
The individual cheese weighs approx 200g