Andy Montoya
Bûcheron (sometimes Boucheron, Bucherone, Boucherond, or Bucherondin) is a goat's milk cheese native to the Loire Valley in France. It is named for its resemblance to a snow-covered log, with the word 'buche' meaning 'log' in French. Bûcheron 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 in food stores.
| Characteristics | Values |
|---|---|
| Country of origin | France |
| Region | Loire Valley |
| Type of milk | Goat |
| Texture | Soft, but semi-firm |
| Rind | White, bloomy |
| Pâte | Ivory-coloured |
| Weight | 3 to 4 pounds (1.4 to 1.8 kg) |
| Age | 5 to 10 weeks |
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What You'll Learn
- Bucheron is a goat's milk cheese native to the Loire Valley in France
- It is produced as short logs that weigh 3 to 4 pounds
- The cheese is sliced and sold as small rounds in food stores
- It has an ivory-coloured pâte surrounded by a bloomy white rind
- It is a good cheese for salads or for snacking with hearty grained breads, crackers, grapes and fresh figs
Bucheron is a goat's milk cheese native to the Loire Valley in France
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 in food stores. It has an ivory-coloured pate surrounded by a bloomy white rind. The cheese is soft but semi-firm in texture, and when young it has a mild taste and a harder texture. As it ages, Bucheron gets a softer texture and a sharper, more intense taste.
Bucheron is a semi-aged cheese, ripening for 5 to 10 weeks. It is aged for about 2 months and covered in a white fleurie similar to brie. It has a thick, chalky centre and a tart, almost lemon flavour. This makes it a fantastic cheese for cooking, as the goat flavour is not too strong.
Bucheron is a good cheese for salads or for snacking with hearty grained breads, crackers, grapes and fresh figs. It can also be paired with a glass of Sauvignon Blanc and served over fresh greens or spread on a cracker with blueberry preserves.
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It is produced as short logs that weigh 3 to 4 pounds
Bûcheron (sometimes Boucheron, Bucherone, Boucherond, or Bucherondin) is a goat's milk cheese native to the Loire Valley in France. It is produced as short logs that weigh 3 to 4 pounds (1.4 to 1.8 kg). These logs are aged for about 2 months and covered in a white rind similar to brie. Bûcheron gets its name from the French word 'buche', meaning 'log'. Its mould-ripened rind surrounds an extra-silky creamline that leads to a clay-like, bright white centre.
Bûcheron is semi-aged, ripening for 5 to 10 weeks. It is soft but semi-firm in texture, with a mild taste when young. As it ages, it gets a softer texture and a sharper, more intense taste. It is a good cheese for salads or for snacking with hearty grained breads, crackers, grapes and fresh figs. It is also delicious spread on a cracker with blueberry preserves, or served with a glass of Sauvignon Blanc.
Bûcheron is one of the first French goat cheeses to be imported to the United States.
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The cheese is sliced and sold as small rounds in food stores
Bûcheron is a goat's milk cheese native to the Loire Valley in France. It 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 in food stores. The cheese is semi-aged, ripening for 5 to 10 weeks, and has an ivory-coloured pâte surrounded by a bloomy white rind.
Bûcheron gets its name from the French word 'buche', meaning 'log'. It is a classic French cheese and one of the first to be imported to the United States. The cheese is creamy and flaky with a bright, citrusy flavour and a clay-like, bright white centre. It is often served with a glass of Sauvignon Blanc and fresh greens or spread on a cracker with blueberry preserves.
When it is young, Bûcheron has a mild taste and a semi-firm texture. As it ages, it develops a softer texture and a sharper, more intense flavour. It is a good choice for salads or for snacking with hearty grained breads, crackers, grapes and fresh figs.
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It has an ivory-coloured pâte surrounded by a bloomy white rind
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 produced as short logs that weigh 3 to 4 pounds (1.4 to 1.8 kg). These logs are sliced and sold as small rounds in food stores.
Bûcheron has an ivory-coloured pâte surrounded by a bloomy white rind. The cheese is soft, but semi-firm in texture. When young, it has a mild taste and a harder texture. As it ages, it gets a softer texture and a sharper, more intense taste.
The cheese gets its name from the French word for "log", "buche". It is also sometimes known as Boucheron, Bucherone, Boucherond, or Bucherondin.
Bûcheron is a classic French goat cheese and was one of the first to be imported to the United States. It is creamy and flaky with bright, citrusy notes. It is the perfect choice for longtime aficionados or those who are new to goat cheese.
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It is a good cheese for salads or for snacking with hearty grained breads, crackers, grapes and fresh figs
Bûcheron (sometimes Boucheron, Bucherone, Boucherond, or Bucherondin) is a goat's milk cheese native to the Loire Valley in France. It is a semi-aged cheese, ripening for 5 to 10 weeks, and is produced as short logs that weigh 3 to 4 pounds (1.4 to 1.8 kg). These logs are sliced and sold as small rounds in food stores. Bûcheron has an ivory-coloured pâte surrounded by a bloomy white rind. It is soft, but semi-firm in texture, and when young, has a mild taste and a harder texture. As it ages, it gets a softer texture and a sharper, more intense taste.
Bûcheron is a classic French goat cheese and was one of the first to be imported to the United States. Its name comes from the French word for 'log', as it resembles a snow-covered log.
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Frequently asked questions
Bucheron cheese is made in the Loire Valley in France.
Bucheron is a goat's milk cheese.
Bucheron means 'woodcutter' in French, named for its resemblance to a snow-covered log.
Bucheron is aged for 5 to 10 weeks, or about 2 months.
Bucheron has a mild taste when young, but as it ages, it gets a softer texture and a sharper, more intense taste. It has a bright, lactic flavour with citrusy notes.
