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Cheese from Champagne humide, France
Whole cow milk is soured with mesophilic starter and animal rennet, then left at least 12 hours to set into a lactic curd. The curd drains without pressing in tall moulds, is dry-salted on the surface and ripens at least 14 days under a white Penicillium rind.
| Whole cow milk | Fat and protein may not be added or removed; concentrating the milk is banned[chaource-cdc-2013] |
| Mesophilic lactic starter | The milk must be matured with it before renneting; starter medium may add at most 3 % of the milk volume[chaource-cdc-2013] |
| Animal rennet | [chaource-cdc-2013] |
| Cultures of yeasts and moulds, calcium chloride | [chaource-cdc-2013] |
| Dry salt | On the surface only[chaource-cdc-2013] |
| Starter | mesophilic lactic starter; white mould on the rind |
Total time across the recorded steps: 16 days
What changes: Mesophilic starter goes into whole milk and starts to sour it
Output: soured milk.
Microbes at work in this step
mesophilic lactic bacteria start to sour the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Whole cow milk is soured with mesophilic starter and animal rennet, then left at least 12 hours to set into a lactic curd. The curd drains without pressing in tall moulds, is dry-salted on the surface and ripens at least 14 days under a white Penicillium rind. Made in 5 steps over 16 days. The longest step, ripen under a white rind, takes at least 14 days (INAO 2013) and runs at 8–14 °C (INAO 2013). Mesophilic lactic acid bacteria and Penicillium candidum, the dominant white rind mould do most of the fermenting.
| Main step | at least 14 daysSet[chaource-cdc-2013] | Ripen under a white rind |
|---|---|---|
| Temperature | 8–14 °CSet[chaource-cdc-2013] | Ripen under a white rind |
| Acidity | pH up to 6.6 → 4.75Set[chaource-cdc-2013] | Rennet and let the curd set slowly |
Chaource is a lactic-set bloomy cheese. Its curd sets slowly over at least 12 hours, mostly by acid, so the heart stays fine and slightly grainy, unlike Camembert's rennet curd. The specification calls it the only lactic, bloomy-rind cow cheese shaped as a tall cylinder with flat faces.
The specification says nothing about heat-treating the milk, so a Chaource may be made from raw milk; check the label. CDC advises people who are pregnant, 65 or older or have a weakened immune system to avoid any cheese made with unpasteurised milk. The specification bans freezing the milk, curd or fresh cheese and bans storing fresh or ripening cheeses under modified atmosphere.
Every number is labelled with how it is known. How this atlas is made
The specification ties the cheese to the abbeys and commanderies of the Middle Ages, then to farm women who made it for their families in the 17th and 18th centuries. Its oral tradition goes back to the early 19th century, when Chaourçois farm women already called their cheese "fromage de Chaource". Market sales are traced to 1829, and it was described in 1872 in Dr Pourriau's La Laiterie and in 1883 in a guide for Aube farm wives. By the early 1960s the craft cheesemaker had taken over from the farm women. The EU register lists Chaource as a PDO from 21 June 1996 (Official Journal L 148).
