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Chaource is not as well known as other famous soft cheeses, like brie or camembert, but for those who take the time to sample this wonderful cheese, it will surely enter the top tier of dairy delights.
Chaource is named after the village in which it was first made in the 14th century. This village is located in the Champagne region in France. At first glance, one may confuse this cheese with brie or camembert due to its rind, and aside from the texture of the cheese, that is where the similarities end. The outer rind is a little harder than brie, but shares a similar velvety center which is far more spreadable. When tasting chaource, one will immediately be presented with a sense of mushrooms due to the rind, and a brie-like saltiness that is both needed and pleasant. To finish off, tasters will be presented with a nuttiness reminiscent of hazelnuts.
This wonderful cheese is spreadable (like a cheese spread) so works wonderfully on crusty baguette. It is also paired perfectly with chablis and sparkling wines.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.