Cheese University (XXV): Chaource
by Ullrich
Today’s cheese is made south of Troyes, not too far from Paris after all, I very much like the Eyewitness Companions’ judgement that it “melts in the mouth like light snow”. That is true, actually, it is a cheese only poets could accurately describe given its many astounding features and flavors and textures. A native from Burgundy and the Champagne region, it’s a grand old French classic cheese with a long, long history. Chronicles from 1362 mention it first and […]
Categories: Cheese University, France, good food • Tags: Cheese, Food, France