Chaource cheese
| Chaource | |
|---|---|
| Country of origin | France |
| Region, town | Aube, Yonne |
| Source of milk | Cows |
| Pasteurised | Depends on variety |
| Texture | Soft-ripened |
| Fat content | ~50% |
| Aging time | 2–4 weeks |
| Certification | French AOC 1977 |
| Named after | Chaource |
| Related media on Commons | |
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Chaource (French pronunciation: [ʃa.uʁs] ⓘ) is a French cheese, originally manufactured in the village of Chaource in the Champagne-Ardenne region.
Chaource is a cow's milk cheese, cylindrical in shape at around 10 cm (3.9 in) in diameter and 6 cm (2.4 in) in height, weighing either 250 g (8.8 oz) or 450 g (16 oz). The central pâte is soft, creamy in colour, and slightly crumbly, and is surrounded by a white Penicillium candidum rind.