Chaource is an AOP soft cheese from the Champagne region of France, named for the village where it has been made since at least the 14th century. It is formed into a distinctive tall cylinder rather than the flat discs typical of most bloomy-rind cheeses.

Flavor Profile

The paste is dense, moist, and slightly crumbly at the center when young, softening toward the rind as it ripens. The flavor is fresh and lactic with a pronounced tangy brightness, a mushroomy note from the bloomy rind, and a rich creamy finish. It is noticeably more acidic than Brie or Camembert, which makes it refreshing rather than heavy.

How to Serve

Serve at room temperature on a board. Its tall shape makes an attractive presentation, and the tangy character provides useful contrast to richer cheeses. It pairs naturally with the Champagne produced in its home region.

Pairing Suggestions

Pair with Champagne, a Chablis, or a light Burgundy. Serve with fresh berries, walnuts, honey, and crusty bread.

Storage

Wrap loosely in wax paper and refrigerate. Best consumed within one to two weeks of cutting.