The Chaource PDO is a cheese produced exclusively from cow's milk of breeds located in the large area between Bourgogne and Champagne.
The origins of Chaource PDO go back to the 14th century. Indeed, the King of France Charles IV (in French, Charles IV Le Bel) could taste the ancestor of this cheese when he was at Chaource, while Margaret of Bourgogne, wife of Louis X, wanted it on her table. In the 19th century, the area farmers produced a cheese called fromage de Chaource using fat milk. At that time, there were cheese resellers who gathered this product in their farms and sold it on the regional markets. The Chaource was sold on important markets and was famous in the most important French cities.
Chaource PDO has two different cylindrical, flat shapes: a big mould with a diameter between 110 mm and 115 mm and a weight of about 180 gr, and a small mould with a diameter between 85 mm and 90 mm and weight of about 100 gr. It has a soft, white and mild paste, slightly salted and fat. The rind is flowered and covered with superficial moulds of Penicillium candidum. When fresh, Chaource PDO has a slightly acid taste; when ripe, on the contrary, the taste is fruity and rich of walnut notes.
It's ideal to taste it at the end of a meal with a slice of homemade bread or baguette or as aperitif cut in cubes. It can also be combined with green salad. It is perfect with the wines from the area as, for example, Champagne or Porto aperitif wine.
Chaource PDO must be conserved in the least cold compartment of the refrigerator in its original package to maintain its organoleptic features. It must be tasted at room temperature, so it must be taken from the refrigerator about half an hour before eating.
PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 1996
272 - 335 kcal per 100 gr.
15 - 18 gr. per 100 gr.
22 - 30.5 gr. per 100 gr.
48 - 50 %
1 - 1.35 gr. per 100 gr.
1.4 - 2 gr. per 100 gr.
14.2 gr. per 100 gr.
92 mg. ( + 5% )*
8 mg. ( – 77% )*
792 mg. ( – 2% )*
137 mg. ( – 73% )*
60 mcg. ( – 14% )*
0.12 mg. ( – 88% )*
0.02 mg. ( – 80% )*
5 mcg. ( – 68% )*
2.5 mg. ( – 38% )*
200 mcg. ( – 31% )*
*(the difference from the average value)
36 - Individual visits per month (average)
2009 - All individual visits
30 12 2016 - Date of publication of this article