The Chaource is a beautiful soft and rich creamy cheese made from whole cow milk.
It is produced in the village of Chaource, within France’s Champagne Ardennes region by the well-known Fromagerie Lincet. It was admitted to the AOC family in 1970 and in Europe as an PDO in 1996. It was originally sold fresh or demi-sec, but now it is preferred as a more mature cheese.
It is characterised by a bloomy rind that becomes nuttier with age. While in young cheeses, it’s easy to observe hints of crème fraiche, then the flavour can turn into a mouldy taste, mixed with a buttery and nutty bouquet when they have aged longer.
The central pâte is soft, creamy in colour and slightly crumbly. It is salted, supple and quite firm, it has a delicate aroma of mushrooms and cream, while in the mouth it presents light hazelnut essences.
The Chaource will pair well with champagne produced in the same region. It could also pair nicely with the earthy aromas of leather and dark dried fruits of a young Cabernet Sauvignon.
Chaource may be a rich, creamy cheese, but it also carries a slight mushroom tone that a bottle of dry white Sancerre, with its grapefruit and citrus aroma, brings to the forefront.
With regards to fruits pairings, the cheese can be served with a mixture of nuts, pecans, walnuts, almonds or even pistachios, which alternately bring out the sweet and salty notes of this cheese.