Chaource

1. History

Chaource is an ancient cheese with the first written records dating back to the 14th century, though legend attributes it to Cistercian monks from Pontigny Abbey in the 12th century. It was favored by historical figures like Marguerite de Bourgogne, who demanded it at her table, and presented to Charles IV le Bel. In the 17th and 18th centuries, local farmwomen adopted the monastic know-how for family production suited to their daily chores.

2. Physical characteristics

Chaource has a slightly convex cylindrical shape, weighing about 250 grams with a diameter of 9-10 cm and height of 4 cm. Its thin, downy rind is natural with white molds, and the paste is creamy, unctuous, and slightly runny at the center. Made from raw whole cow's milk, it offers a melting texture distinct from drier regional cheeses.

3. Taste profile

Chaource delights with its mild, creamy flavor, featuring intense dairy aromas and subtle fruity or nutty notes when aged. Its rich, smooth paste melts in the mouth, balancing sweetness with a light lactic acidity. With further aging, it develops more pronounced nuances without becoming sharp.

4. Production zone and period

Produced in the Aube region, at the border of Champagne, Burgundy, and Auxerrois, centered around the village of Chaource. The appellation area mainly covers Aube (10), Haute-Marne (52), and Yonne (89) departments. Production occurs year-round due to stable dairy farming.

5. Certification

Chaource has AOC since 1970 and AOP since 1996, ensuring traditional methods and specific terroir. These labels protect its artisanal production from local raw milk and minimum 21-day aging. They guarantee consistent quality and European recognition.