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
Details
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
Shape: Typically cylindrical with slightly concave sides Color: Pale ivory with a bloomy white rind Texture: Soft and creamy interior encased in a delicate rind Rind: Covered with a velvety white mold, indicating its ripeness
Aroma:
Aromatic bouquet with hints of fresh milk and cultured cream Subtle earthy and mushroom notes, characteristic of bloomy rind cheeses
Taste:
Initial impression: Silky smooth and buttery on the palate Flavor profile: Delicate sweetness with a hint of tanginess Rich and creamy with a subtle nuttiness and a touch of saltiness Balancing acidity adds depth to the overall flavor experience
Mouthfeel:
Texture: Luxuriously creamy, with a melt-in-your-mouth sensation Creaminess: Decadently rich and velvety, coating the palate with lusciousness Moisture content: Moist and supple, with a perfect balance for a delightful mouthfeel
Pairing Suggestions:
Pair with a crisp, dry white wine such as Chardonnay or Champagne to complement its creamy texture Serve alongside fresh fruit like sliced apples, grapes, or pears to enhance its sweetness Enjoy with crusty French bread or crackers for a delightful contrast in texture
Overall Impression:
Chaource is a classic French cheese beloved for its delicate flavor, creamy texture, and elegant presentation. Its rich history and artisanal production methods make it a timeless choice for cheese enthusiasts seeking an authentic taste of the Champagne region.
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.
