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	Chaource cheese champignon chanterelle chantilly Chaource cheese Chardonnay Charleston hot chile Chartreuse Definition: [shah-OORS] Similar to camembert, Chaource cheese takes its name from a town in France's Champagne region. It has a white, downy rind with an ivory-colored center. The fruity, rich flavor intensifies and becomes saltier as it matures. Chaource makes a pleasant after-dinner cheese and pairs well with full-bodied white wines. See also cheese. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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