Bucheron was one of the first French goat cheeses exported to the U.S., an interesting fact considering the ubiquity of fresh cryo-vac chevre logs these days. Let’s take a step back and enjoy the two texture magic that every sliced round has to offer; a fat, sometimes inch thick, creamline forms beneath the downy, edible white rind – a perfect visual of surface ripening in action. The large format means that the creeping goo will never reach the center, so there’s always fresh, fluffy, lemony chevre left for contrast. Any dry, flinty ‘blanc’ from its home of the Loire Valley will complete a trifecta of flavor.