Bonne Bouche Ash-Ripened Goat Cheese
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Bonne Bouche is the flagship of Vermont Creamery’s signature geotrichum-rinded aged goat cheeses. Introduced in 2001, Bonne Bouche quickly won acclaim. Today it is one of the most popular “geo” cheeses on the market and has been awarded some of the most prestigious honors in the cheese world. Reminiscent of the Loire Valley cheeses of France, Bonne Bouche means “good mouth” - though we like to think of it as "good mouthful" - and it is indeed a tasty bite.
Made with fresh pasteurized goats’ milk from family farms, the curd is carefully hand ladled, lightly sprinkled with ash, and aged just long enough to develop a rind. After about ten days, the cheeses are packaged in their individual crates and sent to market where they will continue to age up to eighty days. As a young cheese, the rind has a pleasant yeast flavor and creamy interior becoming softer and more piquant as it ages.
Tasting notes: Creamy, rich, buttery, salty, mushroomy, peppery, sour... the list goes on and on. It seems that every person who tastes it takes away something different.
Use & Pairing Suggestions
Add a creamy wedge of Bonne Bouche to a salad with grapes, candied walnuts, and duck confit. Air dry in a refrigerator until firm for 2 weeks, and shave slices to add complexity to salads, soups, risotto, gnocchi, and pasta. Bake Bonne Bouche wrapped in puff pastry and top of roasted fruit and serve with crostinis crisps. Serve Bonne Bouche for dessert on a slice of honeycomb with warm fruit compote.
Condiment Pairings: Prosciutto, Honey Comb, Chocolate Almonds.
Beverage Pairing: Rosé, Sauvignon Blanc, Pinot Grigio.
Content thanks to Vermont Creamery