Chaource

This is a cow’s milk cheese from the Champagne-Ardenne and the Burgundy regions of France.  The label on the top of this cheese bears a picture of a cat and a bear, evoking the arms of the town of Chaource.  It is said that this cheese was invented by the monks of the abbey.  Aging is carried out on a bed of rye straw.  This cheese is meant to be enjoyed relatively young.    For an extra special treat, slice this cheese horizontally into thirds and put slices of truffles (not the chocolate type!) between each layer.  Let the flavors meld together at room temperature for at least two hours before serving.