Bonne Bouche is an aged goat's milk cheese made by Vermont Creamery, of Websterville, Vermont, United States.[1] "Bonne bouche" is French for "tasty bite".

Bonne Bouche
Country of originUnited States
Region, townVermont
Source of milkGoat
PasteurisedYes
Texturesemi-soft
Fat content21%
Weight4 ounces
Aging time10 days
(plus up to 90 days in stores)
CertificationNone

Made with fresh pasteurized goats’ milk from Vermont and Canadian farms, the curd is hand ladled, sprinkled with poplar ash, and aged to develop a rind. This cheese develops a wrinkled, geotrichum-rind also known as a "geo" rind.[2] After aging for ten days at the creamery, the cheeses are packaged and sent to market where they will continue to age up to eighty days. As a young cheese, the rind has a pleasant yeast flavor and creamy interior becoming softer and more piquant with time.

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References

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  1. ^ "culture: the word on cheese". Culturecheesemag.com. Retrieved 2017-12-11.
  2. ^ "Bonne Bouche". Vermontcreamery.com. Retrieved 2017-12-11.
  3. ^ 2013 Winners. "2013 Winners | American Cheese Society". Cheesesociety.org. Retrieved 2017-12-11.{{cite web}}: CS1 maint: numeric names: authors list (link)
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