CHAOURCE (AOC)

Traditionel, creamery, soft-white cheese. Some people prefer the cheese young, when the rind has barely formed and is milky, slightly tart and salty. At this stage, the interior is grainy and coarse, rather than smoothe. Other people-lovers prefer to wait for the rind to thicken and develop red ferments. The rind of the mature cheese has a slightly bitter flavour with a hint of mushrooms, and the interior is buttery and quite piquant, fruity and sharp. Similar cheeses include Evry-le-Chatel and Neufchatel.

Culinary use: table cheese.

Region: Champagne-Ardennes

Cow's Milk

Cylinder 250-450g

Taste: Fruity sweetness

Texture: Supple