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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.


Ingredients: Milk (cow's), salt, traditional rennet. Unpasteurised 

Allergens: Milk 


  • IMPORTANT: Shipping Information

    LONDON PICK-UP & DELIVERY - During our opening hours (Please see  'Business Hours' section below), we can offer pick up and same-day (or another day of your choice within a week) delivery in London within 4 miles from the shop.

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  • Business Hours

    Tuesday to Thursday 2-7pm

    Friday 12-8pm

    Saturday 10am-8pm

    Sunday 10am-7pm

    (Closed on Monday)

  • Contact

    Do you have a question regarding your order?

    Please call us at the shop: 020 7700 0476

    Or send us an email at info@provisionslondon.co.uk

    Thank you!