Not all cheeses need long periods of maturing. Chaource is a good example.
Originally it was sold only fresh or demi-sec (slightly dry). Today people prefer it more matured which gives it a round appearance.
It belongs to the white pate family, its strong acidity prevents the heart of the cheese from maturing.
It was accepted in the AOC family in 1977.
Its slightly sour taste is tempered by a salty savour. Its pate melts in your mouth like light snow. When it has matured to a more advanced stage, one observes reddish stripes on the rind, but the interior remains white.
The odour of Chaource is not unlike creamy mushrooms.
Surprisingly, this cheese goes well with rosé Champagne.
White wine: Sancerre white
Red wine: Irancy
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