French cheese – Chaourse
Posted on December 16th, 2008 by admin
Chaource has been made since the early 14th century in the small town of Chaource, in the Champagne region. Similar to Camembert, but with a creamier texture, Chaource is still a traditional cheese. It is made from unpasteurised cows’ milk. When aged, the cheese becomes very creamy, almost liquid. Chaource smells slightly of mushrooms with a rich, fruity and creamy flavour. It is good to eat at any stage of maturation. When young, Chaource is very smooth. When aged, the cheese is creamy. When fully matured, Chaource is nutty and a little salty. Chaource is excellent with Champagne, or alternatively a white wine such as Sancerre.
Filed under: 1 Cheese
