Chaource is a soft cow’s milk cheese from the Champagne-Ardenne region of France where it has been produced in the village of Chaource since the Middle Ages. The smooth texture is indulgently creamy and richer than Camembert or Brie. The edible rind is velveteen and adds to the cheese’s slightly salty, nutty flavour that develops character with age. It is traditionally eaten as an aperitif or melted into an indulgent mushroom fondue but it is delicious simply served with crackers and pickles.