Chaource
Name of Group of Producers
Hôtel de Ville
10210 Chaource
Champs Elysées, 138
75008 Paris
Made from cow's milk, a salty soft-paste cheese with a downy crust; produced in two flat cylindrical sizes - large (11 cm diameter, 6 cm thick, approximately 450 grammes in weight) and small (8 cm diameter, 6 cm thick, approximately 200 grammes in weight); at least 50% fat.
Geographical area: covers certain districts in the Aube and Yonne départements encompassing the natural region of the Wet Champagne and centred on the commune of Chaource.
Known since the Middle Ages, Chaource cheese was gifted in 1513 by the inhabitants of Chaource to His Grace the Governor of Långres; its oral tradition goes back to the first half of the 19th century; sold since then at markets in the region and even in
cities such as Lyon and Paris.
Predominantly lactic cheese, made by slow, spontaneous draining; made exclusively of cow's milk which is matured then has rennet added; the coagulation process takes a minimum of twelve hours; the cheese is then ripened for a minimum of two weeks.
