WHAT IS CHAOURCE?

This soft ripened cow’s milk cheese is creamy and a little bit crumbly when young.  It is similar to brie but much younger and saltier.  This fromage’s flavor has a hint of mushroom.  Unlike many other bloomy rind cheeses, Chaource’s heart doesn’t tend to mature due to its acidity.  Despite being aged for 2 to 4 weeks its’ core can still remain firm. But as the cheese nears its peak, the paste between the skin and the center becomes liquid and sluices out when cut and warmed up.

WHERE IS CHAOURCE MADE?

This P.D.O. cheese has been made since the Middle Ages.  It was invented in the village of Chaource, located in the Champagne-Ardenne region of central France.  Today Chaource can only be made in the French regions of Aube and Yonne.  This area is also famous for its’ parks, mild weather and wines.

THE MASTER OF CHAOURCE ISN’T CHEESE!

This title has been given to an anonymous sculptor who carved late in the late 1400’s.  His (or her) work “Entombment” is today considered a national treasure.  When seen from a distance, the altarpiece at the Cathédrale Saint-Pierre-et-Saint-Paul de Troyes is strangely prescient.  The priest looks just like Batman!

WHAT CAN I PAIR WITH CHAOURCE?

As with most cheeses, it pairs well with wines made in the same region.  So Champagne is a nice complement.  White wines like Sancerre as well as red Cabernet Sauvignon are often suggested.  For French cheese flights, stay away from other soft ripened cheeses.  Look more towards Pont l’Eveque and a Valencay.  If you want something more international, try a Spanish Mahon and an English Red Leicester.