Chaource is the soft, bloomy-rind cheese made from whole cow's milk around the Aube village of Chaource, protected by an AOC since 1970 and best from July to November.
The story of Chaource
The cheese takes its name from the village of Chaource in the Aube, and the first written traces of cheesemaking there date from the 14th century; Marguerite of Burgundy is said to have demanded it at her table. In the Middle Ages its making was tied to the abbeys and commanderies, and in the 17th and 18th centuries local women kept the craft for family use. It has held an AOC since 1970 and a PDO since 1996, and it is best eaten from July to November.
How to make Chaource
Serves: Serves 4 as a starter
Ingredients
- 1 whole Chaource (about 250g) in its wooden box
- 1 garlic clove, halved
- 2 tbsp dry white wine or champagne
- A few thyme sprigs
- A baguette and a green salad
Method
- Heat the oven to 200°C. Unwrap the cheese, rub the box with garlic and put the cheese back in it.
- Score the top, spoon over the wine and tuck in the thyme.
- Close the lid loosely, set the box on a tray and bake for 15 minutes, until the centre is molten.
- Serve at once with bread to dip and the salad on the side.
Editor tip. Choose a well-ripened Chaource for baking, and keep the lid loosely on so the cheese melts rather than dries out.
The editor picks for Chaource in Reims are still in research. Meanwhile, see the Reims signature-dishes index or the Reims food guide.