Vermont Creamery Bonne Bouche 4 oz
French for "tasty little bite", the Bonne Bouche is the flagship of Vermont Creamery's signature aged goat cheeses. Made with pasteurized goat's milk, the curd is carefully hand-ladled into molds, lightly sprinkled with ash, and aged just long enough to develop that signature wrinkly rind. If you've broken into a young wheel, the scent of fresh bread will waft through the air, and a fresh cream flavor envelopes the palate. Allow it to age a bit more, and those creamy notes turn into tangy, piquant flavors with an oozing creamline. Reminiscent of Loire Valley favorites like Selles Sur Cher, Bonne Bouche loves a glass of Sancerre.
Just the Facts
Farmhouse Ales & Sours
Farmhouse, Saison, Bière de Garde, Lambic, Sour BeerFarmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.
Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.Sauvignon Blanc
Typically bright and lemony, with clean citrus flavors. Can also have grassy and vegetal aromas (think green bell pepper).Pair with: Soft, creamy goat milk cheeses, triple crèmes or mixed milk cheeses with a mineral edge, like Nettle Meadow Kunik or La Tur.
Strong Beers
Barleywine, Old Ale, Strong Ale, Scotch AleBig and intense, with an alcohol punch to match, don’t underestimate any of these guys. Flavors will favor the malty side of the spectrum, with dark fruit, leather, and tobacco notes common. You will taste the booze. And it will be delicious.
Pair with: A cheese equally big in flavor. Dunbarton Blue has subtle bluing and a savory-sweet gouda flavor that will be a perfect match for these tough brews.