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Bonne Bouche is an aged goat's milk cheese made by Vermont Creamery, of Websterville, Vermont, United States.[1] "Bonne bouche" is French for "tasty bite".
| Bonne Bouche | |
|---|---|
| Country of origin | United States |
| Region, town | Vermont |
| Source of milk | Goat |
| Pasteurised | Yes |
| Texture | semi-soft |
| Fat content | 21% |
| Weight | 4 ounces |
| Aging time | 10 days (plus up to 90 days in stores) |
| Certification | None |
Made with fresh pasteurized goats’ milk from Vermont and Canadian farms, the curd is hand ladled, sprinkled with poplar ash, and aged to develop a rind. This cheese develops a wrinkled, geotrichum-rind also known as a "geo" rind.[2] After aging for ten days at the creamery, the cheeses are packaged 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 with time.
Awards
edit- 2011 — Soft goats’ milk cheese plain, mold ripened: World Cheese Awards
- 2012 — Best Cheese or Dairy Product: Fancy Food Show
- 2013 — 1st Place American Originals Recipe: American Cheese Society[3]
See also
editReferences
edit- ^ "culture: the word on cheese". Culturecheesemag.com. Retrieved 2017-12-11.
- ^ "Bonne Bouche". Vermontcreamery.com. Retrieved 2017-12-11.
- ^ 2013 Winners. "2013 Winners | American Cheese Society". Cheesesociety.org. Retrieved 2017-12-11.
{{cite web}}: CS1 maint: numeric names: authors list (link)
External links
edit
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