Patrick Oconnell
Goat cheese, also known as chèvre, is a white, crumbly cheese made from goat's milk. One such goat cheese is Bonne Bouche, which means good mouthful in French. It is a delicate, disc-shaped cheese made from pasteurized goat's milk by Vermont Creamery in the USA. The rind is sprinkled with a light layer of vegetable ash, creating a thin, wrinkled, grey-mottled exterior that encases a creamy paste. Another goat cheese is Bûche de Chèvre, a soft goat's milk cheese from France's Poitou-Charentes region. It is traditionally aged for at least seven days, resulting in a young and tangy cheese with a bright white rind.
| Characteristics | Values |
|---|---|
| Name | Bonne Bouche |
| Translation | Good Mouthful |
| Manufacturer | Vermont Creamery |
| Country | USA |
| Milk | Pasteurized goat's milk |
| Rind | Wrinkled, geotrichum-rind ("geo" rind) |
| Rind ingredients | Poplar or vegetable ash |
| Rind colour | Foggy grey |
| Rind texture | Corrugated, brainy appearance |
| Shape | Disc-shaped |
| Flavour notes | Freshly baked bread, zesty lemon curd, black walnut |
| Age | 10 days at the creamery, up to 80 days at market |
| Texture | Intense, creamy, oozing, spreadable |
| Accompaniments | Light white wines, sparkling wines, fresh fruits, honey, crusty bread |
| Awards | 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 |
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What You'll Learn
Bonne Bouche is a goat cheese made by Vermont Creamery
Bonne Bouche, meaning "Good Mouthful" in French, is a delicate, disc-shaped goat cheese made from pasteurized goat's milk by Vermont Creamery in the USA. The cheese is aged to perfection, developing a creamy texture and a more robust flavour over time. The rind is sprinkled with a light layer of vegetable ash, creating a thin, wrinkled, grey-mottled exterior that encases an intensely creamy paste. As the cheese matures, the flavour intensifies, with notes of freshly baked bread and zesty lemon curd.
Vermont Creamery, located in Websterville, Vermont, strives to produce the highest-quality cheeses and dairy products using local ingredients while supporting and developing family farms. They source fresh pasteurized goat's milk from Vermont and Canadian farms to create this award-winning cheese. Bonne Bouche has received numerous accolades, including the World Cheese Awards in 2011, Best Cheese or Dairy Product at the Fancy Food Show in 2012, and 1st Place American Originals Recipe from the American Cheese Society in 2013.
This artisanal cheese is a true culinary delight, perfect for cheese boards and pairings. It pairs beautifully with light white wines, sparkling wines, fresh fruits, honey, and crusty bread. The mild rind melts in the mouth, and the cheese's texture varies depending on its age. When young, Bonne Bouche can be sliced into bites with a velvety chew. As it matures, the centre becomes gooey and soft, offering a unique sensory experience.
Bonne Bouche is an irresistible treat for goat cheese enthusiasts, offering a complex and delightful flavour profile. Its name, "Good Mouthful," truly captures the essence of this exceptional cheese crafted with care and passion by Vermont Creamery.
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It is made with pasteurized goat's milk from Vermont and Canadian farms
Bonne Bouche, meaning "Good Mouthful" in French, is a delicate, disc-shaped cheese made from pasteurized goat's milk. The cheese is made by Vermont Creamery in Websterville, Vermont, United States. It is crafted using fresh pasteurized goat's milk sourced from local Vermont farms and Canadian farms. The curd is hand-ladled and sprinkled with poplar ash, and the cheese is then aged to develop a rind. This rind is thin, wrinkled, and grey in colour, with a brain-like appearance, and it encases a creamy paste.
The milk used in the cheese-making process is sourced from goats in Vermont and Canada. Goat milk is commonly used to make cultured dairy products, including cheese, and it has a white, crumbly appearance. The flavour of goat milk is described as tangy and lemony, with a hint of milkiness to balance it out. Good fresh goat cheese should be moist and creamy, without any graininess.
Vermont Creamery's Bonne Bouche is unique compared to other goat cheeses they produce, as it uses ash, resulting in its foggy grey colour. The cheese is aged for ten days at the creamery and is then packaged and sent to market, where it continues to age for up to eighty days. As the cheese matures, its flavour intensifies, taking on notes of freshly baked bread and zesty lemon curd. Bonne Bouche pairs well with light white wines, sparkling wines, fresh fruits, honey, and crusty bread.
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Bonne Bouche means good mouthful in French
Bonne Bouche, meaning "Good Mouthful" in French, is a delicate, artisanal cheese crafted from pasteurized goat's milk. This mouth-watering delicacy is produced by Vermont Creamery in the United States, specifically in Websterville, Vermont. The cheese's name, "Bonne Bouche," translates to "tasty bite" in French, setting the expectation for a delightful culinary experience.
Vermont Creamery's Bonne Bouche is an aged goat cheese that undergoes a meticulous crafting process. The curd is carefully hand-ladled and sprinkled with poplar or vegetable ash, developing a distinctive wrinkled, geotrichum-rind, also known as a "geo" rind. This rind not only adds a unique touch to the cheese's appearance but also enhances the complexity of its flavor. The cheese is then aged, with the process starting at the creamery for ten days before the cheeses are packaged and sent to market, where they continue to mature for up to eighty days.
As Bonne Bouche ages, its flavor intensifies and evolves. When young, the cheese has a pleasant yeast flavor and a creamy interior. Over time, it becomes softer and more piquant, with tangy, clean, and fresh notes. The texture also transforms from a velvety chew to a gooey and soft consistency as the cheese matures. The exterior of the cheese is a thin, wrinkled, gray-mottled rind, creating an intriguing contrast to the creamy paste within.
Bonne Bouche is a versatile cheese that pairs beautifully with a variety of accompaniments. It can be savored on its own or enjoyed with crackers, fresh fruits, honey, and crusty bread. For wine enthusiasts, Bonne Bouche is the perfect match for light white wines, sparkling wines, and even fruity wines. Its complex flavor profile and creamy texture make it an ideal addition to cheese boards, offering a delightful sensory experience for cheese connoisseurs and enthusiasts alike.
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The cheese has a wrinkled, geotrichum-rind, also known as a geo rind
Bonne Bouche is a goat's milk cheese made by Vermont Creamery in the USA. The cheese is made with fresh pasteurized goat's milk from Vermont and Canadian farms. The curd is hand-ladled and sprinkled with poplar ash, and then aged to develop a wrinkled, geotrichum-rind, also known as a "geo" rind. The cheese is then packaged and sent to market, where it continues to age for up to eighty days.
The wrinkled, geotrichum-rind is a defining characteristic of Bonne Bouche cheese. This type of rind is produced exclusively with the yeast geotrichum candidum, known for its sweet and mellow flavour. The geo rind has a corrugated, brainy appearance, and as the cheese ages, the rind develops a pleasant yeast flavour. The higher ratio of rind to interior cheese causes the paste to break down more quickly, resulting in an oozing, spreadable texture.
As a young cheese, Bonne Bouche has a creamy interior with a pleasant yeast flavour from the geo rind. As it continues to age, the cheese becomes softer and more piquant. The flavour intensifies, with notes of freshly baked bread and zesty lemon curd. Bonne Bouche is a delicate, disc-shaped cheese, and its exterior is gray-mottled due to the light layer of vegetable ash sprinkled on the rind during production.
The process of making Bonne Bouche cheese begins with hand-ladling the curd and sprinkling it with poplar ash. The cheese is then aged for ten days at the creamery to develop the wrinkled geo rind. After packaging, the cheese is sent to market, where it continues to age and develop its distinctive flavour and texture. Bonne Bouche is best enjoyed as a young cheese, when it is soft, creamy, and spreadable, with a pleasant yeast flavour.
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Goat cheese is also known as chèvre
Goat cheese, also known as chèvre, is a soft, creamy, and melt-in-your-mouth cheese made from goat's milk. The French word "chèvre" means "goat", and the cheese is commonly found in logs or small rounds and may be rolled in herbs, spices, or other coatings. Chèvre has a distinct tangy and creamy flavour, with a blend of rich and mellow flavours, combining buttery and earthy elements. It can range from gamey and tangy to mild and creamy, making it versatile for various culinary uses.
Chèvre is a young, fresh cheese that is soft, spreadable, and has a mild, tangy taste. It is not aged for very long and is usually covered in a light-coloured rind or skin. The cheese is white, crumbly, and has a moist and creamy texture. Good fresh goat cheese should be without a hint of graininess, with a clean and fresh flavour that is mouthwateringly tangy but not astringent, and lemony yet milky and balanced.
In the United States, chèvre refers specifically to young, fresh goat cheese, while in France, the term encompasses a wider range of cheeses made from goat's milk, including both fresh and aged varieties. Chèvre cheeses come in different shapes, sizes, and textures, offering a wide variety of flavours. As chèvre ages, it can develop a more complex flavour and a firmer, crumbly texture.
Chèvre is often used in cooking, adding a burst of flavour to quiches, tarts, and salads, or paired with caramelised onions and sprinkled on pizza. It is a versatile cheese that can be served hot, such as in the dish "chèvre chaud". Chèvre is also a key ingredient in the French dish "goat cheese, potato, and onion tart".
While chèvre is a popular type of goat cheese, it is important to note that not all soft, fresh goat cheeses are named chèvre. For example, Fromage Blanc and Fromage Frais are two kinds of younger goat cheeses. Additionally, other cultures have their own unique goat cheese recipes, such as Caprino in Italy, which encompasses at least 33 different goat milk cheeses.
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Frequently asked questions
Goat cheese is a type of cheese produced using goat milk. It is also known as "chèvre". Goat cheese is white and crumbly and is often used in beet salads.
Bonne Bouche is an aged goat's milk cheese made by Vermont Creamery in the USA. The cheese is made with fresh pasteurized goat’s milk from Vermont and Canadian farms. The curd is hand-ladled and sprinkled with poplar ash, and aged to develop a wrinkled, geotrichum-rind or "geo" rind.
Bonne Bouche means "good mouthful" or "tasty bite" in French.
As a young cheese, Bonne Bouche has a pleasant yeast flavor and a creamy interior. As it ages, it becomes softer and more piquant. When it matures, it develops notes of freshly baked bread and zesty lemon curd.
Bonne Bouche pairs well with light white wines, sparkling wines, fresh fruits, honey, and crusty bread.
