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 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.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Irancy or Sancerre
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


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