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.
|Age||2 - 3 months|
|Texture||creamy, crumbly and soft-ripened
|Flavour||buttery, fruity, salty
rather intense odour of mould
Lesgastronomes.market operates differently then Lesgastronomes.ae
The Market site is open from Thursday to Friday (till 2PM) for next day deliveries.
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