Chaource "Fromagerie Rouzaire"

Fresh and lactic at the centre, soft and creamy under the rind — a classic French soft cheese with elegance rather than excess.

Chaource is a traditional cow’s-milk cheese from the Champagne region. Unlike a triple cream, its richness comes from whole milk rather than added cream, giving it a buttery texture with more freshness and a light tang.

Origin: Champagne, France
Milk: Pasteurised cow’s milk
Style: White mould
Texture: Chalky when young, increasingly creamy as it ripens
Intensity: Mild to medium
Rennet: Animal rennet
Shelf life: Around 7–10 days

Young Chaource has a firmer, slightly chalky centre with crème fraîche and citrusy acidity. With ripening, the layer beneath the rind becomes silky and develops cultured butter, mushroom and hazelnut notes.

Serve at room temperature with baguette, roasted walnuts or fruit bread.

Champagne is the obvious regional pairing. Crémant, Chardonnay and dry Chenin Blanc also work very well.

Keep the accompaniments gentle so the creamy paste stays at the centre of the pairing.

Acacias Truffle Honey · Falwasser Crispbreads · Pickled Baby Figs

Brillat Savarin Affiné
For something richer and more buttery.

Délice des Cabottes
For an even silkier triple-cream style.

Chaource predates many of the richer triple-cream styles that later became famous in Burgundy and Champagne. Its balance of lactic freshness and soft ripening is what makes it so versatile.

Ingredients: Pasteurised cow’s milk, salt, cultures, animal rennet.