Chaource is a soft cheese made from cow’s milk in the village of Chaource, France. This cylindrical shaped cheese has a soft-ripened, creamy and a little bit crumbly, non-elastic texture. Surrounded by a white velvety rind, its ageing process lasts between 2 weeks to 2 months. Many people like to eat young Chaource when its rind is hardly formed whereas others eat after it attains full maturation.
During its ageing time, the cheese has a bit of a salty, buttery and milky taste. Together with 25% fat, it also contains animal rennet. It goes well with Champagne / Pommard ou Mercurey.