Fromage : fabrication et recette au chaource

Cut the chaource cheese into four pieces to allow heat to penetrate the center.

Add a little cidre to the bottom of the cassolette.

Place the chaource in the cassolette and begin the first cooking phase for 45 minutes.

After 45 minutes, cook for an additional 10 minutes without cover to achieve a nice coloration on top.

Check the quality by inserting a spoon into the chaource; it should penetrate easily like butter.

Cooking Techniques

Equipment Needed

Dietary

Allergens