Cheese Chaource AOP Cow Milk LFM 500gr

Item No.IDA0WW0001913
History of Chaource AOP Chaource was already known in the 14th century. Charles Bel, on his way to Chaource, had him introduced, and Marguerite of Burgundy, wife of Louis X le Hutin, demanded it at his table. In the 19th century, the farmers of Chaourçois were already making a cheese called "Chaourc

Description

History of Chaource AOP

Chaource was already known in the 14th century. Charles Bel, on his way to Chaource, had him introduced, and Marguerite of Burgundy, wife of Louis X le Hutin, demanded it at his table. In the 19th century, the farmers of Chaourçois were already making a cheese called "Chaource cheese". It had to be made with fat milk. There were cheese merchants who collected it on farms and resold it on regional markets. The Chaource was the object of an important trade and had acquired its reputation in the principal French places such as: Paris, Lyon, Dijon, Toulouse or Metz. It owes its name to the small town of Chaource, located in the Aube, 30km South of Troyes. But we find the first traces of Chaource or equivalent, at the twelfth century, when farmers of the village regaled by their presents, the Bishop of Langres, large quantities of cheeses.

Fabrication

Chaource is made exclusively with whole cow milk. After milking, the milk is delivered in cheese dairy. It is then added lactic ferments and we heat it between 25°C and 35°C, it is the maturation. Coagulation is the next step: the milk coagulates in a solid curd, under the action of lactic acid bacteria and rennet, in 12 hours or more. Then, the curd is sliced and placed in high bottomless molds to allow natural draining. Two days later, the cheese is unmolded, placed on racks and immediately salted with dry salt. He is then re-wiped for at least 24 hours to lose his excess serum. The maturing in cellar then takes place for at least 14 days. After this period, the Chaource is packaged and marketed. Six liters of milk are needed to make a Chaource.

Tasting advice

Can be eaten in quiches, burgers or even in a risotto.

Wine-pairing

Perfectly matches with Champagne.

Appearance: white rind, fine texture and smooth cream color.
Texture: unctuous, supple and firm texture.
Sense of smell: slight smell of mushrooms and cream.
Taste: sweet and slightly salty, raised by a touch of acidity.  Aromas of cream, fresh mushroom and hazelnut.

Main Features

Product code: CHAO3 Production place: Grand-Est, FR
Approval code: FR 54 395 173 CE Maturing place: Lorraine, FRANCE
Shelf life: 21 days Maturing time: 2 to 8 weeks
Storage temperature: 2°C to 8°C Weight: 500 g

Nutritional Values

Type of milk: raw cow milk Rind color: white
Type of cheese: soft bloomy rind cheese Texture color: pale yellow

Ingredients: - Raw cow milk 96 %
- Lactic starters 2 %
- Rennet 1 %
- Salt 1 %

Fat content

Fat level in total weight 20 % to 29 % according to seasons
Fat level in dried matter 48 % to 59 % according to seasons

Microbiological Standards

Listeria: none in 25 g No preservatives or color additives.
Salmonella: none in 25 g Guaranteed GMO-free, in accordance
Enterobacteria: < 10 ufc/ml with current legislation.

Logistics

Packaging: Greaseproof paper
Cardboard box sizes: Large: 600*150*400 mm
Small: 310*110*220 mm

Reviews (0)

There are no reviews yet.

Cheese Chaource AOP Cow Milk LFM 500gr

Item No.IDA0WW0001913
History of Chaource AOP Chaource was already known in the 14th century. Charles Bel, on his way to Chaource, had him introduced, and Marguerite of Burgundy, wife of Louis X le Hutin, demanded it at his table. In the 19th century, the farmers of Chaourçois were already making a cheese called "Chaourc

Description

History of Chaource AOP

Chaource was already known in the 14th century. Charles Bel, on his way to Chaource, had him introduced, and Marguerite of Burgundy, wife of Louis X le Hutin, demanded it at his table. In the 19th century, the farmers of Chaourçois were already making a cheese called "Chaource cheese". It had to be made with fat milk. There were cheese merchants who collected it on farms and resold it on regional markets. The Chaource was the object of an important trade and had acquired its reputation in the principal French places such as: Paris, Lyon, Dijon, Toulouse or Metz. It owes its name to the small town of Chaource, located in the Aube, 30km South of Troyes. But we find the first traces of Chaource or equivalent, at the twelfth century, when farmers of the village regaled by their presents, the Bishop of Langres, large quantities of cheeses.

Fabrication

Chaource is made exclusively with whole cow milk. After milking, the milk is delivered in cheese dairy. It is then added lactic ferments and we heat it between 25°C and 35°C, it is the maturation. Coagulation is the next step: the milk coagulates in a solid curd, under the action of lactic acid bacteria and rennet, in 12 hours or more. Then, the curd is sliced and placed in high bottomless molds to allow natural draining. Two days later, the cheese is unmolded, placed on racks and immediately salted with dry salt. He is then re-wiped for at least 24 hours to lose his excess serum. The maturing in cellar then takes place for at least 14 days. After this period, the Chaource is packaged and marketed. Six liters of milk are needed to make a Chaource.

Tasting advice

Can be eaten in quiches, burgers or even in a risotto.

Wine-pairing

Perfectly matches with Champagne.

Appearance: white rind, fine texture and smooth cream color.
Texture: unctuous, supple and firm texture.
Sense of smell: slight smell of mushrooms and cream.
Taste: sweet and slightly salty, raised by a touch of acidity.  Aromas of cream, fresh mushroom and hazelnut.

Main Features

Product code: CHAO3 Production place: Grand-Est, FR
Approval code: FR 54 395 173 CE Maturing place: Lorraine, FRANCE
Shelf life: 21 days Maturing time: 2 to 8 weeks
Storage temperature: 2°C to 8°C Weight: 500 g

Nutritional Values

Type of milk: raw cow milk Rind color: white
Type of cheese: soft bloomy rind cheese Texture color: pale yellow

Ingredients: - Raw cow milk 96 %
- Lactic starters 2 %
- Rennet 1 %
- Salt 1 %

Fat content

Fat level in total weight 20 % to 29 % according to seasons
Fat level in dried matter 48 % to 59 % according to seasons

Microbiological Standards

Listeria: none in 25 g No preservatives or color additives.
Salmonella: none in 25 g Guaranteed GMO-free, in accordance
Enterobacteria: < 10 ufc/ml with current legislation.

Logistics

Packaging: Greaseproof paper
Cardboard box sizes: Large: 600*150*400 mm
Small: 310*110*220 mm

Reviews (0)

There are no reviews yet.