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### TASTING NOTES FROM THE CURATOR Chaource Fermier is a cow’s milk cheese from the village of Chaource in the Champagne-Ardenne region. It has a white rind, and matured for 2-4 weeks, and usually eaten while young.
The patê is soft and creamy, and with a texture that will melt in your mouth. It has a light taste, with a buttery, milky flavor.
A soft cheese, the Chaource Fermier should be eaten at room temperature. It goes well with hard crackers or crusty bread.
Add some slices to your turkey sandwiches, or add them into your omelettes.
This creamy offering from France pairs wonderfully with a glass of Champagne. Try this one from Duval-Leroy.
According to some stories, the Chaource Fermier was said to have been created as early as the 14th century, by the monks of Pontigny Abbey. The name came from the village of Chaource, and named such when its villagers gifted the governor of Langres the creamy cheese.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.