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This soft cheese is named for it’s hometown, it is made in an area between the Aube and Yonne rivers, among sheltered valleys and north-facing slopes. This soft-white rind cheese has a grainy and moist texture and high acidity which is achieved by using day-old curds. Chaource is delicious at all stages of development, which can be anywhere from two weeks and a month. As a DOC cheese each piece must be hand-ladled, drained, salted and left to dry on rye-straw mats. When young its interior is grainy and coarse with a rich, milky taste. As it ripens, it becomes runny around the edges and center as it graduates to a rich and nutty flavour. Some people prefer this cheese fresh and slightly tart while others prefer to wait until it matures and has a slightly bitter, edible, rind with a fruity, sharp flavour.