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.
| Country | France |
| Region | Champagne-Ardenne |
| Age | 2 - 3 months |
| Milk | Cow |
| Fat | 24.5% |
| Classification | Soft |
| Strength | Mild |
| Texture | creamy, crumbly and soft-ripened |
| Flavour | buttery, fruity, salty |
| Aroma | rather intense odour of mould |