Chaource

Originally from the Champagne region, Chaource is often referred as the “Queen of Cheese” as it was the favourite 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 refrigerator wrapped in parchment paper.