The history of the Chaource cheese is probably ancient. It is believed that the Chaource cheese was made by the monks in the neighbouring Abbey of Pontivy. Its name comes from the town of Aube, where it was sold on the market. White bloomy rind, it has intense odour of mushroom, the texture is sligty creamy and chalky, with a slaty and acidic flavor profile.
A little history about CHAOURCE
Chaource cheese is one of the Brillat-Savarin ancestor, the two products as a similar technology in the production process, the main difference is that chaouce has no cream added during the cheese production.