A white, fluffy coat hides a delicate nutty flavour and a creamy texture which melts in the mouth.

Chaource takes its name from the market town of Chaource, thirty kilometres south of Troyes, and it has been made since the 14th century. It is said that Marguerite de Bourgogne demanded it at her table and that Charles le Bel took great pleasure in tasting it when travelling through the region. Local farmers took their cheese to the great international Champagne fairs in Troyes, earning them a much needed income.

The paste has a delicate nutty flavour and a creamy texture which melts in the mouth, and a white fluffy coat. The cheese becomes very creamy, almost liquid as it ages. The best cheeses are made from April to May when the new grass is emerging but good cheese can still be produced throughout the year.

Chaource gained its A.O.C. status on 19th August 1970. It is made from unpasteurised cows' milk. Our Chaource is hand ladled the traditional way which preserves its light and delicate curd It is generally matured from 2 weeks to 1 month but can be kept for upto two months in humid cellars. Cheeses measure 150mm in diameter and 60mm in depth. Each cheese weighs approximately 500g and has a fat content of 50%.

Chaource can be enjoyed with Chablis, Nuit Saint Georges, Sancerre or Champagne Rose.