| CHAOURCE |
 Description:
Not all cheeses need
long periods of maturing. Chaource is a good example. Originally it was sold
only fresh or demi-sec (slightly dry). Today people prefer it more matured
which gives it a round appearance. It belongs to the white pate family, its
strong acidity prevents the heart of the cheese from maturing. It was accepted
in the AOC family in 1977. Surprisingly, this cheese goes well with rose
Champagne.
Texture:
Its pate melts in your mouth like
light snow. When it has matured to a more advanced stage, one observes reddish
stripes on the rind, but the interior remains white. The odour of Chaource is
not unlike creamy mushrooms.
Taste:
Its slightly sour taste is tempered
by a salty savour. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| AOC
in |
 |
1970 |
| Weight |
 |
450 g |
| Affinage |
 |
2 weeks to 1 month |
| Pate
(dough) |
 |
Uncooked, unpressed soft cheese with a white
mould |
|
