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Chaource
About ten years ago, it
was quite hard to find Chaource (pronounced "showers") in the United States. It
is such a delicate flower of a cheese that importers were afraid to bring it in.
However, with upgrades in both U.S. shipping and cheese knowledge, we can now
gingerly place this most famous cheese on your plate, straight from Champagne.
Chaource crouches short and stocky and is covered by a velvety soft-ripened,
bloomy rind that whiffs of the white mushrooms that grow plentifully in the
region. After slicing cleanly through the delicate white crust, the fully aged
triple-crème cheese runs buttery and thick with a fat content that comes out
slightly higher than Brie. A young Chaource will be flaky inside and mild in the
mouth; slightly older ones will ooze and have nutty characteristics.
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