Vermont Creamery
Bonne Bouche Goat Cheese
In the 2010 American Cheese Society competition, Bonne Bouche won 1st Place for "Aged Goat Cheese" and was runner up to "Best of Show" just behind Uplands Peasant Ridge Reserve Extra Aged
This cheese was a hit in December at our cheese counter, and we just got another batch in stock at Forsyth now.
"Bonne Bouche is th
e flagship of the signature line. This hand ladled, ash-ripened cheese was first introduced in 2001. Bonne Bouche literally means good mouthful and is a French term used to describe a tasty morsel. Bonne Bouche is simply that and won instant acclaim among chefs, retailers and food writers. It won first place for aged goat cheese at the American Cheese Society competition.
Bonne Bouche is made from pasteurized milk and set in tubs for lactic coagulation for 24 hours. The following day, the cheese curd is carefully hand ladled into moulds and drained overnight. The cheeses are then unmoulded, ashed and moved into the drying room and then into the aging room where the controlled environment is cool and humid. The entire process takes seven to ten days before the cheeses are packaged in their individual micro-caves.
Bonne Bouche can be enjoyed fresh or aged up to 45 days. As a young cheese, the rind has a distinct geotrichium flavor. The texture is mild yet still acidic like a fresh chèvre. As the cheese ages, it becomes softer and the rind becomes more dry and piquant. The made date is indicated on the package.
e flagship of the signature line. This hand ladled, ash-ripened cheese was first introduced in 2001. Bonne Bouche literally means good mouthful and is a French term used to describe a tasty morsel. Bonne Bouche is simply that and won instant acclaim among chefs, retailers and food writers. It won first place for aged goat cheese at the American Cheese Society competition.Bonne Bouche is made from pasteurized milk and set in tubs for lactic coagulation for 24 hours. The following day, the cheese curd is carefully hand ladled into moulds and drained overnight. The cheeses are then unmoulded, ashed and moved into the drying room and then into the aging room where the controlled environment is cool and humid. The entire process takes seven to ten days before the cheeses are packaged in their individual micro-caves.
Bonne Bouche can be enjoyed fresh or aged up to 45 days. As a young cheese, the rind has a distinct geotrichium flavor. The texture is mild yet still acidic like a fresh chèvre. As the cheese ages, it becomes softer and the rind becomes more dry and piquant. The made date is indicated on the package.
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