This is a fun cheese that we’ve made a few times at Chewonki. It is a lactic cheese, which means that there is very little or no rennet added to the milk and the coagulation is mainly from lactic acid production. This cheese is made with the same molds that form the white rind on the outside of Brie and Camembert, but the texture is slightly creamier. Its aging time is typically two to four weeks.
Real Chaource is an appellation d’origine contrôlée (AOC) cheese manufactured in the départements of Aube and Yonne, France. It is quite an old variety, having been made in this area since at least the Middle Ages.
