Patrick Oconnell
Chaource is a French cow's milk cheese that was first produced in the village of Chaource in the Champagne-Ardenne region in the 14th century. It is a soft-ripened cheese with a creamy interior and a white, velvety rind. The flavour of Chaource varies depending on its age—a young Chaource has a creamy yet firm centre with a tangy, lactic flavour, while an aged Chaource has a runny centre with a more complex flavour profile of mushroom, nuts and salted cream.
| Characteristics | Values |
|---|---|
| Place of Origin | Chaource village, Champagne-Ardenne region, France |
| Type of Milk | Cow's milk |
| Shape | Cylindrical |
| Diameter | 10 cm |
| Height | 6 cm |
| Weight | 250 g or 450 g |
| Colour | Creamy |
| Rind | White Penicillium candidum, velvety, edible |
| Texture | Soft, crumbly, creamy, runny |
| Taste | Mild, acidic, tangy, salty, mushroomy, nutty |
| Aroma | Mushroomy |
| Minimum Fat Content | 50% |
| Age | Best eaten by 8 weeks |
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What You'll Learn
Chaource is a French cow's milk cheese
Chaource is a tall, round brie-like cheese and is made in two sizes: about 450 grams (1 pound) and a smaller one, 225 grams (8 ounces), which is about 6 centimetres tall and 10 centimetres wide (2.5 inches by 4 inches). The cheese has a mild taste with an acidic edge to it and a slight mushroomy aroma. As the cheese ages, the texture becomes runnier towards the centre while the flavour develops a more complex, salty taste. A young Chaource will have a creamy yet firm centre and a tangy, lactic flavour. An aged Chaource will have a more complex flavour of mushroom, nuts and salted cream, but the rind can become bitter with a bit of "heat" on the palate.
The cheese is best eaten by eight weeks of age and is sold wrapped in greaseproof paper and then packed in a round wooden box. This is a double-crème cheese; the fat content is a minimum of 50%. For the French market, raw milk is used, while pasteurized milk is used for the cheeses made for export to North America. The cheese is aged for two to four weeks before being sent to market.
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It has a creamy interior and a white, edible rind
Chaource is a French cheese, named after the village of Chaource in the Champagne-Ardenne region, where it has been produced since the Middle Ages. It is a soft-ripened cow's milk cheese with a creamy interior and a white, edible rind. The central pâte is soft and creamy in colour, and slightly crumbly. The outside rind has a powdery white bloom on it, and the cheese inside is a light butter colour.
The cheese has a creamy yet firm centre when it is young, with a tangy, lactic flavour. As it ages, the texture becomes runnier and the flavour more complex. An aged Chaource has a meltingly seductive inner paste with a more complex flavour of mushroom, nuts and salted cream. However, the rind of an older cheese can be a little bitter.
The cheese is best eaten within 8 weeks of being produced. It has a mild taste with an acidic edge to it, and a slight mushroomy aroma. It is sold wrapped in greaseproof paper and packed in a round wooden box.
Chaource is best served at room temperature and pairs well with both white and red wines. It can be enjoyed with fresh fruits, nuts, or crusty bread.
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The cheese's texture and flavour change as it ages
Chaource is a French cow's milk cheese that has a soft, creamy colour and a slightly crumbly texture. It is named after the village of Chaource in the Champagne-Ardenne region, where it has been produced since the Middle Ages. The cheese is cylindrical in shape, weighing either 250g or 450g, and is distinguished by its white Penicillium candidum rind, which is edible.
The cheeses' texture and flavour change as it ages. A young Chaource will have a creamy yet firm centre with a tangy, lactic flavour. As it matures, the texture becomes runnier and the flavour more complex, developing notes of mushroom, nuts and salted cream. The rind also becomes slightly bitter, adding a bit of "heat" to the palate. The cheese is best eaten within eight weeks of production, after which its texture and flavour begin to deteriorate.
The change in texture and flavour is due to the ageing process, which affects the moisture content and the development of certain bacteria. As Chaource ages, the crust gets orangish patches, and the cheese under the rind becomes more liquid and salty. This runnier texture is characteristic of a mature Chaource, which has a softer, more indulgent mouthfeel than its younger counterpart.
The flavour profile also evolves with age, progressing from tangy and lactic to nutty and savoury. The mature cheese has a more intense flavour that lingers on the palate, making it a favourite among cheese connoisseurs. The complexity of flavours in an aged Chaource makes it a versatile cheese for pairing with wines and other foods. It goes well with both white and red wines, and can be enjoyed with fresh fruits, nuts, or crusty bread.
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It is best eaten within eight weeks of production
Chaource is a French cheese, made in the village of Chaource in the Champagne-Ardenne region. It is a soft, creamy cow's milk cheese with a white, velvety rind. The cheese is named after its village of origin and has been produced there since the Middle Ages. As a soft cheese, it is best eaten fresh—ideally within eight weeks of production.
The cheese is typically aged for two to four weeks before being sent to market. As it ages, the texture of the cheese becomes more runny and liquid towards the centre, while the flavour develops a more complex and salty taste. A young Chaource will have a creamy yet firm centre and a tangy, lactic flavour. An older cheese will have a more seductive, melting texture and a more complex flavour profile, including notes of mushroom, nuts and salted cream. However, the trade-off is that the rind of an older cheese may be a little bitter.
The cheese is best eaten within eight weeks of production, as this is when the flavour and texture are at their most optimal. After this point, the cheese may become too runny and liquid, and the rind may become bitter. While it is still safe to eat beyond this point, the cheese will not be at its best.
To ensure the best flavour and texture, it is recommended to store the cheese properly. Chaource should be kept wrapped in its original greaseproof paper and stored in a cool, dry place. It is best served at room temperature, allowing the cheese to come to temperature before serving. This will ensure the cheese is soft and creamy, with the best flavour and texture.
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Chaource pairs well with wine, fresh fruits, nuts, and crusty bread
Chaource is a French cheese, named after the village of Chaource in the Champagne-Ardenne region, where it has been produced since the Middle Ages. It is a soft-ripened cow's milk cheese with a creamy interior and a white, velvety rind, which is edible. The central pâte is soft, creamy in colour, and slightly crumbly.
The flavour of Chaource is complex, with notes of butter, cream, mushroom, earth, and nuts. The rind has a stronger flavour than the interior, with a bitter, earthy, and spicy taste. The texture is very firm for a soft cheese, and it requires a lot of chewing. As the cheese ages, the texture becomes runnier and the flavour becomes more complex.
When it comes to pairing, Chaource is a versatile cheese that complements a variety of foods and beverages. It pairs well with both white and red wines. A young Chaource will have a tangy, lactic flavour, which will complement a glass of Champagne or a Cremant de Bourgogne rosé. An aged Chaource, on the other hand, with its more complex flavour profile of mushrooms, nuts, and salted cream, might be better suited to a full-bodied red wine.
In addition to wine, Chaource goes well with fresh fruits. The sweetness of the fruit can balance out the earthy and nutty flavours of the cheese. Nuts are also a natural companion to Chaource, as they enhance the nutty nuances found in the cheese. Finally, Chaource is excellent when served with crusty bread. The contrast of the soft cheese and the crunchy bread creates a satisfying textural experience. It is recommended to serve Chaource at room temperature to truly appreciate its flavour and texture.
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Frequently asked questions
Chaource is a French cow's milk cheese that holds the prestigious Appellation d'Origine Contrôlée (AOC) status. It is named after the village of Chaource in the Champagne-Ardenne region, where it has been produced since the Middle Ages.
Chaource is a soft cheese with a creamy interior and a white, velvety rind. It has a mild taste with an acidic edge and a slight mushroomy aroma. As the cheese ages, the texture becomes runnier and the flavour more complex, developing a salty tang.
Chaource is best eaten at room temperature within 8 weeks of ageing. It pairs well with both white and red wines, and can be served with fresh fruits, nuts, or crusty bread.
Chaource is available in some stores in England and France. For the French market, raw milk is used, while pasteurized milk is used for the cheeses made for export to North America.
