A French cheese that takes its name from a town in France's Champagne region. Chaource can be made from raw or pasteurized cow's milk and is produced in a manner similar to brie. It's ripened for a minimum of 2 weeks but usually for 4 weeks or more. Chaource has a white, downy rind with an ivory-colored center. Its fruity, rich flavor intensifies and becomes saltier as it ripens. See also cheese.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.