Named after the town in Champagne from which it originated, Chaource has been known since the Middle Ages and received its appellation (AOC) in 1970.Coagulation is spontaneous and the draining is slow. Whilst Chaource is being matured it is turned at least twice a day, which gives it its distinctive shape. The penicillium used for Chaource is the same one used for other bloomy rinds, such as Brillat Savarin and Neufchatel.
We get our Chaource from the Ferme Leclere, who also produce Soumaintrain, the washed rind version of it. Chaource has a tangy and fresh taste that pairs well with a sweet fruit counterpart, such as a red fruits coulis. It can also be melted with crème fraiche to make a thick sauce for pasta or a tart.
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