Patrick Oconnell
Chaource is a French cow's milk cheese with Appellation d'Origine Contrôlée (AOC) status, named after the village of Chaource in the Champagne-Ardenne region, where it has been produced since the 14th century. It is a soft-ripened cheese with a creamy interior and a white, velvety rind. When serving Chaource, it is best to let it come to room temperature. It pairs well with both white and red wines, fresh fruits, nuts, and crusty bread.
| Characteristics | Values |
|---|---|
| Texture | Soft, runny, gooey, oozing |
| Rind | White, velvety, edible, crunchy |
| Taste | Creamy, salty, mushroomy, nutty, fruity, acidic |
| Aroma | Mushroomy |
| Type of milk | Cow's milk |
| Pasteurization | Pasteurized or unpasteurized |
| Serving temperature | Room temperature |
| Pairing | Champagne, sparkling wines, fresh fruits, nuts, crusty bread |
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What You'll Learn
- Serving temperature: Serve Chaource at room temperature
- Pairing with wine: Chaource goes well with champagne, sparkling wines, and Chablis
- Pairing with food: Enjoy Chaource with fresh fruits, nuts, or crusty bread
- Cheese maturity: The cheese is best eaten by 8 weeks of age
- Buying Chaource: When buying, the centre should be soft and yield to gentle pressure
Serving temperature: Serve Chaource at room temperature
When it comes to serving Chaource cheese, there's one key thing to remember: serve it at room temperature. This soft, creamy French cheese is best enjoyed when it's had a chance to warm up a little, allowing its delicate flavours to shine.
Chaource is a rich and indulgent cheese, made with 100% full-cream cow's milk. It can be either pasteurized or unpasteurized, and its production is governed by strict regulations that adhere to the cheese's centuries-old origins. First produced in the village of Chaource in the Champagne region of France in the 14th century, Chaource has a long and prestigious history.
Serving Chaource at room temperature is the best way to appreciate its unique texture and flavour. When eaten straight from the fridge, the cheese can taste cold and firm, with its delicate flavours muted. But given time to warm up, Chaource transforms. Its texture becomes softer and more elastic, and its flavours become clearer and more defined. The cheese's earthy, mushroomy, and milky aromas develop, and its buttery and creamy notes emerge.
To serve Chaource at room temperature, simply take it out of the fridge about an hour or so before you plan to eat it. This will give the cheese enough time to warm up slightly, enhancing your tasting experience.
So, when you're ready to indulge in a little Chaource, remember to take it out of the fridge ahead of time. By serving it at room temperature, you'll be following in the footsteps of royalty—Queen Marguerite of Burgundy, wife of the French king Louis X, was known to enjoy this decadent cheese.
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Pairing with wine: Chaource goes well with champagne, sparkling wines, and Chablis
Chaource is a tall, round, wheel-shaped brie-like double-crème cheese with a mild taste and an acidic edge. It has a slight mushroomy aroma and a salty flavour. The cheese is aged for two to four weeks before being sent to market and is best eaten by eight weeks of age. It is best served at room temperature.
Chaource is a great choice for glamorous soirées, dinners, and special occasions, or as part of an aperitif. When it comes to wine, Chaource goes well with champagne, sparkling wines, and Chablis. Champagne, known for its signature acidity, minerality, and fine bubbles, is one of the most versatile wines for food pairing. Its versatility is reflected in the fact that it pairs well with Chaource, a cheese native to the Champagne region in France.
Sparkling wines, such as Crémant de Bourgogne, also complement the cheese. The region of Burgundy, where Chaource was once the favourite cheese of Queen Marguerite, is known for its Crémant de Bourgogne rosé, which pairs beautifully with the cheese. Chablis, another wine from Burgundy, is also a good pairing with Chaource.
Chaource is an indulgent, delicately-flavoured delight that is made with 100% full-cream cow's milk and comes either pasteurized or unpasteurized. It is a great choice for those who love Brie, as it has a similar taste but a different texture.
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Pairing with food: Enjoy Chaource with fresh fruits, nuts, or crusty bread
Chaource, a rich and creamy French cheese, is a wonderful treat for the taste buds. Named after the Chaource village, this cow's milk cheese holds the prestigious Appellation d'Origine Contrôlée (AOC) status. Chaource has a similar rind to Camembert and a melt-in-your-mouth texture. The flavour of this cheese intensifies as it ages. A young Chaource has a creamy yet firm centre and a tangy, lactic flavour. An aged Chaource, on the other hand, has a more complex flavour of mushroom, nuts and salted cream.
This savoury delight pairs well with both white and red wines. Chaource can be enjoyed with fresh fruits, nuts, or crusty bread. The sweetness of fresh fruits like apples, pears, and grapes balances the richness of the cheese, creating a delightful contrast. Nuts, such as walnuts, almonds, or pecans, add a crunchy texture and earthy flavour to the creamy cheese. When served with crusty bread, Chaource becomes a simple yet elegant appetizer or snack. The bread provides a neutral base that allows the subtle nuances of the cheese to shine through.
For a more indulgent experience, try spreading Chaource on a slice of warm, crusty bread fresh from the oven. The melted cheese and crispy bread create a delightful combination of textures. To elevate this pairing, consider adding a drizzle of honey or a sprinkle of fresh herbs, such as thyme or chives.
When serving Chaource with fresh fruits or nuts, presentation is key. Arrange the cheese and accompaniments artfully on a platter, perhaps with some dried fruits and crackers for added texture and flavour. A glass of wine on the side would be the perfect complement to this delicious spread.
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Cheese maturity: The cheese is best eaten by 8 weeks of age
Chaource is a French cheese, named after the village of Chaource in the Champagne-Ardenne region, where it has been produced since the 14th century. It is a soft-ripened cow's milk cheese with a creamy interior and a white rind. The cheese is matured for between two weeks and two months before being sent to market.
The cheese's flavour and texture change as it ages. A young Chaource will have a firm centre and a tangy, lactic flavour. As it ages, the cheese under the rind becomes more liquid, and the flavour becomes more complex, developing notes of mushroom, nuts, and salted cream. The rind can also become slightly bitter.
The cheese is best eaten by eight weeks of age. At this stage, the cheese will have a meltingly soft texture and a more developed flavour. To serve, allow the cheese to come to room temperature, and enjoy it with a variety of accompaniments, such as fresh fruits, nuts, or crusty bread. Chaource also pairs well with champagne, sparkling wines, or Chablis.
When buying Chaource, look for a wheel-shaped cheese with a soft, bloomy white rind. The centre should be soft and yield to gentle pressure from your fingertip. This cheese is a delightful choice, with a texture and flavour that can rival even that of Brie.
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Buying Chaource: When buying, the centre should be soft and yield to gentle pressure
When buying Chaource cheese, it is important to know what to look for to ensure you get the best product. Chaource is a soft, wheel-shaped cheese with a white rind that gives way to a gooey, oozing texture underneath. The centre of the cheese should be soft and yield to gentle pressure from your fingertip. This texture is a defining characteristic of the cheese, setting it apart from similar varieties like Brie.
The softness of the centre is an indicator of the cheese's maturity and flavour. A young Chaource will have a creamy yet firm centre with a tangy, lactic flavour. As the cheese ages, the centre becomes softer and more gooey, and the flavour develops a more complex profile of mushroom, nuts, and salted cream. The ideal Chaource cheese should have a balance of maturity, with a soft centre that is not too runny, and a rind that is slightly crunchy but not overly bitter.
When selecting a wheel of Chaource, gently press your fingertip into the centre of the cheese. If it yields gently and feels soft, but not too liquid, then it is likely at a good stage of maturity. Avoid cheeses with very firm centres, as they may be too young and lack the desired gooey texture. Likewise, refrain from choosing wheels with extremely runny centres, as they may be overripe and past their prime.
The rind of the cheese should also be considered. A good Chaource will have a slightly crunchy outer rind, which contributes to the overall texture experience. However, the rind should not be too tough or bitter, as this can indicate over-maturation. Look for a white or slightly orangish rind, as a browning rind could be a sign that the cheese is nearing the end of its optimal freshness.
By examining both the centre and the rind, you can make an informed choice when purchasing Chaource cheese. Remember, the centre should be soft yet not overly liquid, and the rind should be slightly crunchy and not overly bitter. With these considerations in mind, you can ensure you select a delicious and perfectly mature Chaource cheese to enjoy.
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Frequently asked questions
Chaource is a French cow's milk cheese that has held the Appellation d'Origine Contrôlée (AOC) status since 1970. It is a soft-ripened cheese with a creamy interior and a white, velvety rind.
Chaource should be served at room temperature. It pairs well with both white and red wines, as well as champagne and sparkling wines. It can also be enjoyed with fresh fruits, nuts, or crusty bread.
Chaource has a mild, creamy taste with a slightly salty and mushroomy flavour. It has been described as similar to Brie but with a different texture and a slight acidic edge.
Chaource cheese can be purchased from specialty cheese shops or online retailers. It may also be available at some grocery stores with a good cheese selection.
