Chaourse cheese

Chaourse cheese . French cheese , originally made in the city of Chaource ( Aube department ) in the Champagne-Ardenne region . It is also manufactured in the Yonne department .

Summary

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  • 1 History
  • 2 Elaboration
  • 3 Features
  • 4 Sources

History

Since the Middle Ages , this cheese has been made in the homonymous village, located in the humid Champagne , near Troyes . Although its manufacturing area has since expanded, it is still carried out in a tightly controlled area of ​​the Aube and Yonne departments . It is considered to have been created by the religious of Pontigny Abbey . The inhabitants of Chaource offered it in 1513 to the Governor of Langres . Known since the fourteenth century , Margarita de Borgoña demanded it at his table and Carlos el Hermoso was a great fan of Chaource.

Elaboration

It was recognized as an AOC cheese in 1970 , and has been fully regulated since 1977 . The rules of the appellation of origin allow both pasteurized and unpasteurized milk when making it. In addition, they establish:

  • Coagulation should be primarily lactic, and should last at least 12 hours.
  • The draining of the cheese must be slow and spontaneous.

It is made using a recipe similar to that of the brie Template: Appointment required . Maturation normally takes 2-4 weeks and the cheese is generally eaten fresh. Its production is centered in the municipality of Chaource . It is then sold in the markets of the region and in the cities of Lyon and Paris .

features

Chaource is a cheese milk of cow , cylindrically shaped and about 10 centimeters in diameter and 6 cm high, weighing 250 or 450 grams . The fat content is a minimum of 50%. It is covered by a bark of white mold penicillium candidum . Its elaboration is still traditional. The central paste is smooth, creamy in color, and easily crumbly; It has a characteristic texture that melts in the mouth. When ripe, it becomes very creamy, almost liquid. It gives off a light mushroom odor . Its flavor , softly salty, it is light and fruity .

It is good at any time of its maturation: young, it is very smooth; cured, it is creamy; fully ripe, nutty and slightly salty. Very good as an aperitif , it can be served diced, accompanied by a port or a champagne ; with whites ( Chablis , Sancerre , Côte de Nuits ), rosé ( Rosé des Riceys ) or reds .

 

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