In the Middle Ages, the making of Chaources was mainly done by monks, as they were the only ones with meadows and woods large enough to ensure the feeding of the cattle and the production of milk and cheese melting exceptionally well into a compact paste, with a slight bitter edge.Energy (kcal) 270 kcal Energy 1,130 kj (270 kcal) Fat/Fat 22 g of which Saturated fatty acids 16 g Carbohydrates 1 g of which Sugars 0.5 g Protein 17 g Salt 2 g Sodium 0.8 g
