What is Chaource?
A soft, lactic-coagulated cow’s milk cheese from the Champagne–Burgundy border region, produced in two sizes: petit (180–200 g) and grand (200–250 g). Made without pressing through slow lactic coagulation, giving it a characteristic crumbly yet creamy interior. Aged for a minimum of 14 days for petit and 18 days for grand.
Taste, aroma, and texture
Distinctive dual texture: a chalky, crumbly centre transitioning to a creamy, almost fluid layer beneath the rind. Becomes more fluid overall with age. Thin, delicate, velvety white rind.
Lactic notes are strongly dominant. Fruity, earthy, and animal notes remain faint and balanced. Herbal notes are barely perceptible. No smoky character. Exceptionally clean and mild.
Cheesepedia taste profile
The values below are the structured baseline in the Cheesepedia app. Your personal match is calculated separately from your own taste profile.
A general profile can describe Chaource, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Served with grapes or fresh berries.
- Spread on baguette, crackers, or brioche.
- Used in creamy sauces for poultry or mushrooms.
- Added to elegant cheese boards for a soft creamy element.
What pairs with Chaource?
Classic serving companions from the Cheesepedia catalog.
- Whole Wheat Cracker
- Salted Cracker
- Mini Sesame Bagel
- Tortilla Chips
- Olive Cracker
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for ChaourceStory and origin
Produced since at least the 14th century and associated with the village of Chaource. It was reportedly offered to King Charles IV during his travels. Refined over centuries by local monastic traditions. It has held AOC status since 1970 and PDO status since 1996.
Storage and serving
- Store in the fridge, wrapped in cheese paper or parchment.
- Air travel: suitable for short trips if sealed and kept cool.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
