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WAIE (whatamieating.com)


This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.

 

The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.

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Chaource

Language: French

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
Chaource, beautifully kept at Sheridans Cheesemongers in Galway

Pronounced: shah-OORS
Ethnicity: French
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


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Database last updated: 21 June 2011 12:23