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Bonne Buche
(Goat's milk, Vermont Butter and Cheese, Vermont)
An ash covered disc with zippy acidity. Young, the texture is pliant. It becomes runny as the cheese ages. Visually, it is similar to Selles-sur-cher, a French cheese that may have been an inspiration. Cheesemaker Allison Hooper learned how to make traditional goat’s milk cheese when she lived in France in the late seventies.
Vermont Butter and Cheese Co. was launched in 1984 and is proud to support over twenty family farms who provide milk for cheese and butter.
Pairings:
The Girl & the Fig Black Mission Jam
Liquid Pairings:
Albarino
Sauvignon Blanc
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