Frederic Melton
Bucheron, also known as Boucheron, is a goat's milk cheese native to the Loire Valley in France. It is named for its resemblance to a snow-covered log and is produced as short logs that weigh 3 to 4 pounds. The cheese has a mold-ripened rind with a silky creamline and a clay-like, bright white center. With a mild taste and semi-firm texture, Bucheron is a versatile cheese that can be enjoyed in a variety of ways, such as on a cheese platter, in a salad, or simply with a slice of fresh bread.
| Characteristics | Values |
|---|---|
| Type of milk | Goat's milk |
| Texture | Soft, semi-firm, creamy, cakey, flaky, smooth, dry, rich |
| Taste | Mild, bright, citrusy, earthy, mushroomy, sweet |
| Colour | Ivory, white |
| Shape | Short logs |
| Weight | 3-4 pounds |
| Rind | White, bloomy |
| Country of origin | France |
| Region of origin | Loire Valley |
| Pairings | Red Bordeaux, white wines (e.g. Sauvignon Blanc, dessert wines such as Sauternes), crackers, grapes, almonds, olives, crusty bread, spinach salads, sandwiches, crostini, burgers, honey, chutney, fruit jam |
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What You'll Learn
- Bucheron is a goat's milk cheese from the Loire Valley in France
- The cheese is named after the French word for log due to its shape
- It has a mild flavour and a soft yet semi-firm texture
- The cheese is aged for 5-10 weeks and develops a runnier creamline as it matures
- It pairs well with wine, crackers, bread, and salads
Bucheron is a goat's milk cheese from the Loire Valley in France
The process of making Bucheron involves sourcing milk from goats and then transforming it into this distinctive cheese. The specific details of the production method are not widely available, but it likely involves coagulating the milk, cutting the curds, and then molding and aging the cheese.
The result is a semi-firm, creamy, and flaky cheese with a bright, lactic flavor and a hint of citrus. It is known for its delicate, light, and sophisticated character, with a faint goaty tang. Bucheron is a versatile cheese that can be enjoyed in a variety of ways. It pairs well with wines such as Sauvignon Blanc, Bordeaux, and dessert wines. It can be served on a cheese platter, added to salads, or simply enjoyed with a slice of warm, wholegrain bread.
The cheese's versatility extends to its use in cooking. It can be baked in the oven and served with honey, chutney, or fruit jam, or it can be melted and bubbled by broiling, creating a delicious topping for baguette toasts or crisp apple slices. Its unique flavor and texture make it a favorite among goat cheese enthusiasts and a great choice for those new to goat cheese.
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The cheese is named after the French word for log due to its shape
Bucheron cheese is named after the French word for log, "buche", due to its shape. It is a classic French goat's milk cheese native to the Loire Valley in France. It is produced as short logs weighing 3 to 4 pounds (1.4 to 1.8 kg) and is sliced and sold as small rounds in food stores. The cheese has a mold-ripened rind with a silky creamline that leads to a clay-like, bright white center. The flavor is mild, making it a good choice for those new to goat cheese, while the dual-textured paste and bright, lactic flavor make it a favorite among aficionados.
The cheese is semi-aged, ripening for 5 to 10 weeks, and has a soft, semi-firm texture when young. As it ages, Bucheron develops a softer texture and a sharper, more intense taste. It is versatile and can be enjoyed in a variety of ways. It can be paired with a glass of Sauvignon Blanc and served over fresh greens or spread on crackers. It also goes well with a red Bordeaux or a variety of white wines, including dessert wines such as Sauternes.
Bucheron can be added to salads or sandwiches, or placed on crostini with herbs, fig jam, or a balsamic reduction. It can also be baked in the oven and served with honey, chutney, fruit jam, and crackers. The cheese has a subtle, milky aroma and a snow-white interior, making it an elegant and intriguing version of chevre. It has a mild taste and is known for its delicate, light, and sophisticated characteristics.
The process of making Bucheron involves sourcing milk from goats located at farms across various regions. The milk is then transformed into cheese through specific techniques, including the addition of salt, ferments, and coagulants. The resulting Bucheron cheese is then carefully packaged and distributed to consumers, who can enjoy its unique flavor and texture.
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It has a mild flavour and a soft yet semi-firm texture
Bûcheron is a goat's milk cheese native to the Loire Valley in France. It is semi-aged, ripening for 5 to 10 weeks, and is produced as short logs that weigh 3 to 4 pounds. Bûcheron has a soft yet semi-firm texture and a mild flavour. The cheese gets its name from the French word "buche", which means "log". Its texture and flavour depend on its age. When young, Bûcheron has a mild taste and a harder texture. As it ages, it develops a softer texture and a sharper, more intense taste.
The cheese has an ivory-coloured pâte surrounded by a bloomy white rind. Beneath the mould-ripened rind lies a silky creamline that leads to a clay-like, bright white centre. The cheese has a faint goaty tang, with subtle, milky, and sweet notes of citrus. Its flavour is delicate, light, and sophisticated, making it a good choice for those new to goat cheese.
The texture of Bûcheron is rich and smooth, with a hint of dryness. It coats the palate pleasantly. The creamline around the off-white edge becomes runnier as the cheese ages, and more of the mushroom and earthy flavours from the rind come out, intensifying the tang. However, if the cheese is allowed to age for too long, the ammonia-emitting creamline will overpower its soft interior flavours.
Bûcheron is versatile and can be enjoyed in various ways. It pairs well with wines such as Sauvignon Blanc and Bordeaux, as well as crackers, grapes, almonds, olives, and bread. It can be added to salads, sandwiches, or crostini with herbs, jams, or balsamic reductions. Bûcheron can also be baked in the oven and served with honey, chutney, or fruit jam.
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The cheese is aged for 5-10 weeks and develops a runnier creamline as it matures
Bucheron cheese is a semi-aged goat's milk cheese that is aged for 5 to 10 weeks. During this time, the cheese ripens and develops a distinctive runny creamline. The ageing process softens the texture of the cheese and intensifies its flavour.
The cheese is produced in short log shapes, typically weighing between 3 and 4 pounds. As the cheese ages, the off-white creamline around the edge becomes increasingly runny. This runnier creamline contributes to the overall texture and mouthfeel of the cheese.
The development of the creamline also enhances the flavour of the cheese. The mushroom and earthy flavours from the rind and inner edge become more pronounced, and the tang intensifies. However, care must be taken not to age the cheese for too long, as it can lead to the formation of an ammonia-emitting creamline that can overpower the delicate flavours of the interior.
As the cheese matures, its texture transforms from semi-firm to softer, and its flavour profile evolves from mild to sharper and more intense. The ageing process is crucial in developing the characteristic flavour and texture of Bucheron cheese, making it a versatile ingredient in salads, snacks, or enjoyed on its own.
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It pairs well with wine, crackers, bread, and salads
Bucheron is a versatile cheese that can be enjoyed in a variety of ways. Its creamy and flaky texture, with bright, citrusy notes, makes it a perfect pairing for wine, crackers, bread, and salads.
When it comes to wine, Bucheron is an excellent choice to accompany a glass of Sauvignon Blanc. The crisp, dry nature of Sauvignon Blanc complements the creamy texture and subtle tang of the cheese. Additionally, Bucheron's mild and elegant flavour profile makes it a versatile partner for a range of white wines, including dessert wines like Sauternes. For those who prefer red wine, a red Bordeaux is an ideal match for Bucheron, providing a harmonious contrast between the cheese's smoothness and the wine's robust character.
Crackers provide a simple yet delightful vessel for Bucheron. The cheese can be spread on crackers, offering a convenient way to savour its unique flavour. For an enhanced experience, consider pairing the cheese with crackers that have a contrasting texture, such as crispbread or oat crackers. To add a touch of sweetness, a cracker topped with a fruit preserve, such as blueberry, or fig jam, can create an intriguing flavour combination.
Bread is another classic companion for Bucheron. A warm slice of fresh, wholegrain bread can be the perfect foil for the cheese, providing a hearty base that allows its creamy texture and subtle tang to shine. For a more indulgent option, Bucheron can be melted on crusty French bread, creating a rich and satisfying combination. To take it a step further, try broiling a slice of Bucheron until it's browned and bubbling, then serving it with baguette toasts for a decadent treat.
Salads offer a refreshing way to enjoy Bucheron. The cheese can be crumbled or shaved over a bed of fresh greens, adding a creamy texture and a tangy twist. Spinach salads, in particular, provide a delightful pairing, with the earthy flavour of spinach complementing the cheese's citrusy notes. Bucheron can also be incorporated into more substantial salads, such as those featuring grains or hearty breads, adding a layer of richness and complexity to the dish.
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Frequently asked questions
Bucheron is a goat's milk cheese.
Bucheron is native to the Loire Valley in France.
The cheese has a mild, delicate, light and slightly sweet flavour with faint notes of citrus. As it ages, the flavour intensifies and more of the mushroom and earthy flavours come out.
Bucheron is produced as short logs that weigh 3 to 4 pounds (1.4 to 1.8 kg) and are sliced and sold as small rounds. It has an ivory-coloured pâte surrounded by a white, bloomy rind.
Bucheron is a versatile cheese that can be served on a cheese platter, in a salad, or with bread, crackers, grapes, almonds, olives, apples or honey. It can also be baked in the oven and served with chutney or fruit jam.
