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| Chaource | |
|---|---|
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| Country of origin | France |
| Region, town | Aube,Yonne |
| Source of milk | Cows |
| Pasteurised | Depends on variety |
| Texture | Soft-ripened |
| Fat content | ~50% |
| Aging time | 2–4 weeks |
| Certification | FrenchAOC 1977 |
| Named after | Chaource |
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Chaource (French pronunciation:[ʃa.uʁs]ⓘ) is aFrench cheese, originally manufactured in the village ofChaource in theChampagne-Ardenne region.
Chaource is a cow'smilk cheese, cylindrical in shape at around 10 cm (3.9 in) in diameter and 6 cm (2.4 in) in height, weighing either 250 g (8.8 oz) or 450 g (16 oz). The central pâte is soft, creamy in colour, and slightly crumbly, and is surrounded by a whitePenicillium candidum rind.
The cheese has been made in its namesake village since at least theMiddle Ages. Cheese is still manufactured there, ranging from small cheese makers to industrial-scale production further away. It is only made in a tightly controlled area in the départements ofAube andYonne.
It was recognised as anAppellation d'Origine Contrôlée (AOC) cheese in 1970 and has been fully regulated since 1977.
The AOC regulations state that:
Made using a similar recipe to that ofBrie,affinage is usually between two and four weeks and the cheese is generally eaten young. The gently-salted central pâte has a light taste and a characteristic 'melt-in-the-mouth' texture. The fat content is a minimum of 50%.
Regulations currently allow bothpasteurised or unpasteurised milk to be used during manufacture.
In her 2010 bookCheese: Exploring Taste and Tradition, Patricia Michelson says: "Chaource has a bitter nutshell-like flavor, with an earthiness reminiscent of the style of the wine here, and you would think it would be a perfect match for the cheese. You should be careful to find the perfect flavor partner, however, because the cheese is also on the salty side."[1]
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