Chaource

Now that it's truffle season, I cut Chaource, Brie, or Camembert in three, put black truffles in, and let it age for three or four days.

Louise McCready: Francophile Food Critic and Cookbook Author Patricia Wells on Writing, Cooking, and Running 2009

Telegraph readers' top cheese is Chaource, a soft yet slightly crumbly cheese from the Champagne region of France.

Telegraph.co.uk - Telegraph online, Daily Telegraph and Sunday Telegraph James Hall 2011

While the readers of five other newspapers showed cheddar to be their favourite, Chaource is the cheese of choice for the Telegraph and one other newspaper.

Telegraph.co.uk - Telegraph online, Daily Telegraph and Sunday Telegraph James Hall 2011

Chaource is described by experts as similar to Camembert but with a creamier texture and just a hint of mushrooms.

Telegraph.co.uk - Telegraph online, Daily Telegraph and Sunday Telegraph James Hall 2011