Chaource
Made since the Middle Ages around the village of Chaource in the Aube, this cheese was a favourite of the monks of Pontigny Abbey. Its tall shape and double texture, melting under the rind and chalky at the heart, make it unique. It gained its PDO in 1970.
- Milk: Cow
- Family: Bloomy rind
- Origin: Champagne (Aube), France
- Best season: May – October
Ripening
Ripened for 2 weeks to 2 months.
What to serve it with
Apple slices and country bread