Bonne Bouche Cheese

Picture of bonne bouche cheese
In Stock
Approx. Weight: 4 oz.
Your Price: $10.99
Lee's Fast Facts
CountryUnited States
Pasteurized MilkYes
Vegetarian RennetYes
Award WinnerYes

Bonne Bouche, isn't she lovely. This Vermont Creamery's flagship of aged cheeses. Hand-ladled, geotrichum-rinded, ash-ripened goat cheese was first introduced in 2001 and created by Allison Hooper, co-founder of Vermont Creamery. Bonne Bouche is French for 'Good Mouthful.'

Bonne Bouche is made with pasteurized milk and set into small tubs for 24-hour lactic coagulation with the addition of starter cultures. The following day, the fresh curd is carefully hand-ladled into molds and the whey is drained overnight. The next day, the soft cheeses are removed from the molds, ashed and moved into the drying room to remove the surface moisture from the cheeses and prepare for the rind to develop.

As it ages, Bonne Bouche becomes creamy and more robust in flavor.

Pair this gourmet cheese with a Pinot Noir or a Sour Beer and serve with salami, and apple slices.

Ingredients:pasteurized cultured goats' milk (cultures contain milk), salt, enzymes, ash.