Chaource Fermier 250g

Chaource is named after a small town in the Champagne region. Generally, mould-rind cheeses are

made in discs in order to maximise surface area, thus ensuring that there is sufficient action by the rind’s fungi to convert the interior from a chalky, under-ripe texture into a softer, runnier paste. However, Chaource’s cylindrical shape means that the rind softens the paste just beneath but leaves the centre chalky. You could ripen a Chaource until it is soft through, but by the time the whole paste has broken down, the flavour will have become over sharp and off. There is a little extra cream added to the milk when making this cheese but not enough to define it as a double crème cheese. This fermier cheese has complex but gentle flavours. After cutting the small cylinder in half, the paste just under the rind will flow down on to the plate and a mild aroma of fresh mushrooms and cream will be released. The flavour is creamy, lactic and slightly acidic. It is hard not to eat the whole cheese in one sitting.