Chaource

Chaource is a soft, surface-mould cheese made exclusively from full-cream cow's milk, produced within a delimited area on the border of the Aube and Yonne departments in the naturally damp region of Champagne. The specification requires that no fats or proteins be added to or removed from the milk, and that the rind be covered predominantly by the white mould Penicillium candidum.

About this designation

Registered as a PDO under file number PDO-FR-0114, with EU protection dating from 21 June 1996, and recorded in eAmbrosia under identifier EUGI00000012897, Chaource is a soft, predominantly lactic cheese with surface mould, produced exclusively from full-cream cow's milk whose fat and protein composition must not be altered. The cheese mass is salted and must have a dry matter content of at least 40 %, of which at least 48 % is fat. The rind must be covered predominantly by Penicillium candidum; a marbled or rugged surface owing to the presence of Geotrichum is acceptable. The cheese is cylindrical with flat ends and is produced in two formats: a large format weighing between 450 g and 700 g with a characteristic mould diameter of between 110 mm and 115 mm, and a small format weighing between 250 g and 380 g with a characteristic mould diameter of between 85 mm and 90 mm. The milk must be produced and the cheese manufactured and ripened within the defined geographical area, which covers specified districts and municipalities in the departments of Aube and Yonne. Feed rules require that at least 75 % of dry matter in the dairy herd's annual ration originate from the holding, and at least 85 % from the geographical area. Lactating cows must have access to pasture for at least five months of the year. Labelling must include the name of the designation of origin and the European Union's PDO symbol.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 June 1996 under file number PDO-FR-0114, eAmbrosia identifier EUGI00000012897.
• The specification prohibits any addition or removal of fats or proteins from the full-cream cow's milk used; no other milk type is permitted.
• At least 85 % of the dry matter content of the dairy herd's total ration must come from the geographical area of the designation.
• The large format must weigh between 450 g and 700 g with a mould diameter of 110 mm to 115 mm; the small format between 250 g and 380 g with a mould diameter of 85 mm to 90 mm.

Tasting notes

Champagne cow's milk soft bloomy-rind cheese (cylindrical shape, taller than Camembert), aged minimum 14 days. White downy rind, ivory paste, soft creamy texture with mousse-like center, mild milky-mushroom flavor with delicate salty-savory finish.

HoReCa use

Plateau de fromages; particularly classic with Champagne as a regional aperitif cheese; used in baked Chaource recipes.

Packaging

• wheel-full-450g or wheel-full-250g
• wheel-half-vacuum-225g