Chaource fermier TRANSMED

Chaource cheese took the best of both Burgundy and Champagne regions. From Burgundy comes its freshness, from Champagne its character. 

In 1994, Marie & Lionel Dosne decided to start producing Chaource with milk from their herd. Their cheese-making process uses only traditional methods (lush pastures, autonomous feed, hand-ladle in moulds, etc).

Country of origin: Champagne region, FRANCE

Portion Size: 250 Gr

Stuff to consider: unpasteurized, lactose