Chaource is a soft cheese made from cow’s milk in the village of Chaoruce, France. It has a soft-ripened, creamy and a little bit crumbly texture. Surrounded by a white Penicillium candidum rind, it takes 2-3 months to ripen completely. Many people like to eat young Chaource, when its rind is hardly formed whereas others eat after it attains full maturation.
||2 - 3 months
||creamy, crumbly and soft-ripened
||buttery, fruity, salty
rather intense odour of mould