Gastronomy: Chaource, the spring cheese

It is a quiet village, protected by its imposing Gothic church, and home to a gastronomic treasure, the Chaource. The manufacture of this cheese, controlled designation of origin since 1970, begins in the surrounding meadows. The cows are fed at least five months a year with fresh grass, this is the specification. And this is what will give the milk labeled Chaource. A source of pride for the breeder.

The milk is then transported to an artisanal cheese dairy. It too must respect the standards of the appellation. Everything is regulated, the size of the cheeses, the draining time, the salting, the drying, the different temperature for each phase. A complex process that will last 14 days. 1,200 Chaources, known for their slight aroma of mushroom and hazelnut, leave the cheese dairy every day. And the surrounding restaurants are not the last to take advantage of it.