Chaource cheese took the best of both Burgundy and Champagne regions. From Burgundy comes its freshness, from Champagne its character.
In 1994, Marie & Lionel Dosne decided to start producing Chaource with milk from their herd. Their cheese-making process uses only traditional methods (lush pastures, autonomous feed, hand-ladle in moulds, etc).
Country of origin: Champagne region, FRANCE
Producer: Ferme des Tourelles
Portion Size: 250 Gr
Fat content: 29%
Aroma: 6 (in our scale, a roquefort is a 10 and a mozzarella a 1)
Stuff to consider: unpasteurized, lactose