Chaource is a soft, bloomy-rind cow's-milk cheese from the border of Champagne and Burgundy in north-eastern France, named for the village of Chaource in the Aube. Made as a short, thick cylinder rather than a flat wheel, it has a downy white edible rind over a dense, fine-grained ivory paste that is firm and chalky when young and grows supple, creamy and salty-tart as it ripens. Its flavour is rich, lightly sour and mushroomy, with a fresh lactic tang it keeps even when mature.