The Chaource

(shah-OORSE)

This soft cheese is named after its home town, Chaource. It is richly delicious at all stages of its development.
It slowly ripens from the outside in. The texture always remains chalky, with more or less fine grains. Some people prefer the cheese young, when the rind has barely formed and a tartness counteracts with the fairly salty taste. Other prefer to wait for the rind to thicken and develop reddish streaks around the edges. At this stage the interior becomes buttery and quite piquant with a mushroom aroma.

Chaource has been used as a culinary ingredient by French chefs. Didier Lincet now offers the Crème de Chaource ready to use for culinary recipes. This Cream preserves the delicate mushroom aroma and the convenience of spoonability most appreciated in kitchens.

Serving: with bread, summer fruits jams or melted over baked potatoes
Wine: Champagne, red Burgundy, Chablis, rosé or Sancerre