This delicate, fluffy white mould is ANCESTOR of one of France’s classic triple crème cheeses "Brillat Savarin". Made from cows milk, it is luscious, fudgey and buttery with a lightly sour note.
Key Facts
Detail
Key Facts
Origin: Ile-de-France, France
Milk: Cow
Rennet Type: Animal rennet
Style: White Mould
Classification: Artisan
Shelf Life: 7-10 days
Goes well with: Champagne, sparkling wine, Pilsner or blonde beer
Chaource, made for Fromagerie Rouzaire by another highly respected French cheesemaker, is a traditional soft-ripened cow’s milk cheese originating from the Champagne region. While produced under Rouzaire’s selection and standards, this version of Chaource reflects the craftsmanship of a renowned Burgundian dairy, ensuring an exceptional level of quality and refinement.
Though it doesn’t carry the triple-cream label, Chaource is often considered the foundational cheese in that family. Its rich, creamy texture comes entirely from whole milk, without any added cream—making it a purer, more nuanced expression of decadence.
The Ancestor of Brillat-Savarin & Délice
While Brillat-Savarin and Délice des Cabottes are known for their lush triple-cream richness, they owe much to Chaource. In technique, appearance, and structure, Chaource came first. It’s the "patient zero" of triple-creams, offering a gentle, buttery experience that’s both less indulgent and more elegant, relying on traditional methods rather than enrichment.
Flavor and Texture
Texture: Starts with a firm, chalky center when young, surrounded by a soft creamy layer beneath its white bloomy rind. With time, the entire cheese becomes smooth, silky, and nearly spoonable.
Flavor: Mild and lactic, with notes of crème fraîche, cultured butter, and white mushrooms. As it matures, expect subtle hints of hazelnut, damp straw, and a light, tangy finish.
Pairing Suggestions
Food: Serve with fresh baguette, fig jam, or roasted walnuts. Works beautifully in a cheese course or spread on toast as an elegant snack.
Wine: Naturally pairs with Champagne or Crémant de Bourgogne, or try a white Burgundy or Chenin Blanc. For reds, opt for a light Pinot Noir.
Additional Notes:
Chaource has been produced for centuries using traditional techniques, resulting in a cheese that embodies the essence of French cheesemaking craftsmanship. Its smooth, creamy texture and subtle flavors make it a versatile option for any occasion, whether enjoyed on its own or as part of a cheese board.
A little history about Chaource
Chaource and Brillat-Savarin cheeses share a remarkable similarity in their production methods, owing to their shared heritage and origins in the Champagne region of France. Both cheeses undergo a lactic acid fermentation process, resulting in their characteristic creamy textures and luxurious flavors. The main point of divergence between the two lies in the addition of cream during the production of Brillat-Savarin.production.
