Chaource AOC 1977
Un-pasteurised cow's milk. Champagne, France
One of our most popular cheeses, Chaource is rich and buttery with an affinage of 2-4 weeks.. It is creamy and soft around the edges while firmer in the middle. Interestingly, it is one of the few protected cheeses from the Champagne region and traditionally champagne is applied to the outside to make it an even softer cheese. |
