Maturation: 2 weeks - 2 months
Cheese Type: Uncooked, Unpressed soft cheese with bloomy rind
Originally intended for family consumption, Chaource appeared in the 12th century in its namesake village. It acquired a rapid notoriety, thanks to Marguerite de Bourgogne, who demanded to find it at her table. During the 19th century, it was then picked up by merchants, the «Cossoniers», to be resold to regional markets and big cities like Paris or Lyon.
Chaource is a cow milk cheese with a soft & creamy paste, slightly chalky in its centre, surrounded by a white bloomy rind. Made by using a similar recipe than the Brie, this AOC cheese is refined for 2 to 4 weeks and is generally eaten young when it gets some rich sour cream flavours and fresh nuts touch.
Red wines (Beaujolais, Pinot Noir)
White wines (Chablis)
Roses (Rose des Ryceys)
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