Florette Board
Texture takes over in this three-cheese compilation of tasty folds and florettes
Celebrate With Cheeses for Gifting & Gathering
Bonne Bouche is a delicate puck of cheese made with pasteurized goat’s milk and sprinkled with a light layer of vegetable ash. A thin, wrinkly, gray-mottled rind encases silky, intensely creamy paste with flavors of freshly baked bread and zippy lemon curd. Inspired by cheeses from France’s Loire Valley, Bonne Bouche is divine with a glass of crisp French white and Murray's Sliced Speck.
“This cheese is my go-to gift for my mom on Mother’s Day. She’s a longtime goat cheese fan, and it’s her absolute favorite. She pairs it with honey and cherries.”
Allergens: Milk
Murray’s Cheese has a longstanding history with Vermont Creamery—and was one of its very first customers.
Vermont Creamery was founded by Allison Hooper and Bob Reese in 1984. Reese, working at Vermont’s Department of Agriculture, was in search of a fresh goat cheese that would complete the menu for a dinner that celebrated Vermont-made products. So, he turned to Hooper, an employee at a local dairy lab who learned to make cheese while interning on a farm in Brittany, France.
Vermont Creamery began as a farmstead operation with just 60 goats; it now spans a network of over twenty family farms across Vermont and Canada.
Vermont Creamery is committed to consciously crafted dairy and was awarded B-Corp certification in 2014 in recognition of its shared mission to use the power of business to solve social and environmental problems.
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