Chaource

Chaource is a soft, creamy cheese from the small town of Aube in northeastern France. This French cheese is produced in the Champagne region, known for its mixed crop and livestock farming. Recognized with an AOC in 1970 and a PDO in 1996, about 2,500 tons are produced annually, with 20 percent exported mainly to Germany, the UK, Japan, and the USA.

Originating from the Middle Ages, Chaource was initially made in local abbeys and later adopted by women in the seventeenth and eighteenth centuries. They integrated cheese-making into their daily chores, which influenced its lactic character and production methods.

Chaource is made exclusively from whole cow’s milk, which can be raw, thermized, or pasteurized. It features a 48 percent fat content on dry matter and undergoes slow coagulation before being molded and drained naturally. After being salted and dried, the cheese is matured in cellars for at least fourteen days, forming a smooth rind and developing aromas of cream and fresh mushrooms. It is available in two sizes and is enjoyed on its own or in various dishes like gougères and tarts.

Preserving its creamy texture and subtle flavors, Chaource remains a testament to traditional cheese-making adapted to modern standards.

Important Facts

Country of Origin France
Specific Origin Aube, Champagne
Certification PDO (1996), AOC (1970)
Milk Type Whole cow's (raw, thermized, pasteurized)
Milk Treatment Raw, Thermized, Pasteurized
Fat Content 48% fat on dry matter
Rind Smooth rind
Texture Soft and creamy
Flavor Cream, fresh mushrooms
Aroma Cream and fresh mushrooms
Colors White
Forms Big: 16–25 oz, Small: 9–11 oz
Age At least 14 days

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