Vermont Creamery Bonne Bouche

$15.00 / 4 oz Wheelprice is $15.00 by 4 oz Wheel

Pasteurized
Microbial Rennet
Age: 2 Weeks
Goat Milk
by Vermont Creamery
United States

Approachable
Adventurous
Soft
Hard

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.”

Murray’s Marketing – New York, NY

ACS 2018- 1st Place

ACS 2017- 3rd Place

Pasteurized Cultured Goat's Milk, Salt, Enzymes, Ash

Allergens: Milk

Bonne Bouche is ripened with ash, a traditional practice in cheese aging and preservation that dates back centuries.
Vermont Creamery crafts this cheese in the same style as similar French goat cheeses from the Loire Valley, like Selles-Sur-Cher.
Bonne Bouche is a member of the bloomy-rind cheese family, though its delicate rind is different from the snowy white rind seen on other well-known bloomies like brie.
The use of Geotrichum Candidum gives Bonne Bouche its signature wrinkled rind and yeasty notes.
As the cheese ages, its profile shifts from sweet cream to a more savory, mushroomy flavor, but always has a classic goat’s milk tang.

When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.

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.