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searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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Description: A small drum or cylinder of soft cheese made with cow's milk as a copy of Camembert. It has a cracked white paste and a downy white penicillin mould rind. It is made in dairies around Chaource in Champagne. This cheese is at its best from July to November, is made with raw, whole milk and contains 50%(19%) fat. The curds are uncooked and unpressed. It is found in the following dimensions: 9 or 11 cm diameter x 5-7 cm, weighing 250 g (9 oz), 450 g (1 lb), or 600 g (1 lb 5 oz). Affinage is from 2-8 weeks resulting in a rich, fruity cheese with a mushroomy flavour which is traditionally eaten after meals with a glass of champagne. (AOC-1997).
|Chaource, beautifully kept at Sheridans Cheesemongers in Galway||
Most frequent country: France
Most frequent region: Champagne
See places: French food and cuisine, Champagne
See: Appellation d'Origine Contrôlée
Other web reference: www.fromages.com