Chaource cheese
French soft-ripened cheese / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Chaource cheese?
Summarize this article for a 10 year old
SHOW ALL QUESTIONS
Chaource (French pronunciation: [ʃa.uʁs] ⓘ) is a French cheese, originally manufactured in the village of Chaource in the Champagne-Ardenne region.
This article needs additional citations for verification. (September 2012) |
Quick Facts Country of origin, Region, town ...
Chaource | |
---|---|
Country of origin | France |
Region, town | Aube, Yonne |
Source of milk | Cows |
Pasteurised | Depends on variety |
Texture | Soft-ripened |
Fat content | ~50% |
Aging time | 2–4 weeks |
Certification | French AOC 1977 |
Named after | Chaource |
Related media on Commons |
Close
Chaource is a cow's milk cheese, cylindrical in shape at around 10 cm (3.9 in) in diameter and 6 cm (2.4 in) in height, weighing either 250 g (8.8 oz) or 450 g (16 oz). The central pâte is soft, creamy in colour, and slightly crumbly, and is surrounded by a white Penicillium candidum rind.