Maturation: 2 weeks to 2 months
Cheese Type: Uncooked, Unpressed soft cheese with bloomy rind
A soft cheese that is perhaps less well-known than its neighbour Brillat Savarin, but which is definitely worth discovering – you’ll be glad you tried it!
Its name comes from the village of Chaource in the French Aube region. The legend says that it was originally created by religious communities of Aube and Yonne. It became famous thanks to the Queen Marguerite of Burgundy, wife of King Louis X, who asked it on her table.
Chaource is a soft cheese with a flowery rind. It is exclusively made with whole cow’s milk, using a similar recipe than the Brie. Refined for 2 to 4 weeks, it is generally eaten young. One bite and you will feel the paste melt on your tongue. Sweet and slightly salty in flavour, its paste offers hints of cream, mushroom, and hazelnut.
Chaource is a perfect match with the minerality of a white Auxey-Duresses or the bubbles of a Champagne that will beautifully balance the fattiness of the cheese.
Red wines (Beaujolais, Pinot Noir)
White wines (Chablis)
Roses (Rose des Ryceys)
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