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Topic: Chaource

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	Chaource Cheese-France: French Cheese Guide
		Similar to Camembert, but with a creamier texture, Chaource is still a traditional cheese.
		Chaource is good to eat at any stage of maturation.
		Chaource and wine: Chaource is excellent with Champagne, or alternatively a white wine such as Sancerre.
	www.cheese-france.com /cheese/chaource.htm (155 words)

	Cheesetique
		Chaource is a great example of a cheese that can be enjoyed at any age.
		Chaource is made in the Champagne region of France alongside the beverage of the same name.
		Arrange the pear slices in circle on the pastry, and lay the Chaource slices on the surface.
	www.cheesetique.com /Newsletters/CheesetiqueSept05Newsletter.htm (701 words)

	CHAOURCE-FORMAGGIO.IT (Site not responding. Last check: 2007-10-30)
		Geographical area:Covers certain districts in the Aube and Yonne départements encompassing the natural region of the Wet Chanpagne and centred on the commune of Chaource.
		Known since the Middle Ages, Chaource cheese was gifted in 1513 by the inhabitants of Chaource to His Grace the Governor of Langres; its oral tradition goes back to the first half of the 19th century; sold since then at markets in the region and even in cities such as Lyon and Paris.
		Predominantly lactic cheese, made by slow, spontaneous draining; made exclusively of cow’s milk which is matured then has rennet added; the coagulation process takes a minimum of twelve hours; the cheese is then ripened for a minimum of two weeks.
	www.formaggio.it /francia/chaourceE.htm (165 words)

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