Chaource PDO

With its lactic taste, mushroom fragrance and melt-in-the-mouth texture, our Chaource brings you the scent of whole cow's milk.Whole cow's milk from cows grazing in the damp Champagne region, age-old know-how and an unchanging recipe give this cheese its exceptional character.

How to enjoy our traditional milk:

Type: Soft cheese made from whole cow’s milk, with a bloomy rind
 
 Texture: Lightly salted, smooth and supple, with a chalky centre and a more pronounced maturing under the rind
 
 Aromas: When young, it gives off cream aromas. As it matures, it develops buttery hazelnut flavours and mushroom aromas.

Trade secret:

Good whole cow's milk, a few lactic ferments, a dash of animal rennet and a pinch of salt…

History:

Origins: Ancestral recipe dating back to the Middle Ages, with the first written records in the 15th century
 
 Recognition: PDO since 1970
 
 Name: From a village in the heart of the Aube department, in the Chaource geographical area

Production area:

Production specificities:

From milk production to maturing, every stage must take place within the geographical area defined in the specifications (see map).
Milk origin and quality: cows must graze for more than 5 months, and grass must account for more than 30% of their feed.
To give the cheese its lactic character, the milk must coagulate for at least 12 hours.
Cheese must be moulded in suitable, perforated, bottomless moulds.
Freshly moulded cheeses must drain spontaneously and slowly.
After unmoulding, the cheeses must be dry-salted.
Maturing must last at least 14 days to give Chaource time to develop its white, fluffy rind.

Tasting suggestions:

Cheese platter: A must among prestigious French cheeses
 
 Toast: Perfect on a slice of toast
 
 Aperitif: Delicious eaten in small pieces, paired with a glass of Port or Champagne  Discover our recipes incorporating Chaource to enhance this outstanding cheese!