Day 15: Chaource
I have a very fond memory of this cheese. It happened at the Salon du Fromage in 2016. I spent 30 minutes eating a farmstead version of this cheese and drinking Chablis with the man who made it. This one isn’t as good as his, unfortunately, as it was very salty. Like any soft-ripened cheese, this starts out chalky in the middle and softens with age until it starts to run. Unlike a Brie or Camembert, there is no strong mushroomy smell. They are buttery and tart.