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