Gooey goat cheese with a halo of crunchy caramelized sugar.
It sounds so fancy, but it’s actually very simple:
just sprinkle chèvre with sugar and torch it.
I Goat The Whole Package
What’s My Name? Bucheron
What Kind of Cheese Am I? I’m a soft goat’s milk cheese with a bloomy rind.
Where Am I From? I was born in the Loire Valley in France, but there are versions of me that are made in America, too.
Three Words That Describe Me: Approachable, pert, smooth-talker.
Fun Fact: My name is French for “lumberjack” because I’m shaped like a log. Let that fuel your fantasy…
What Do I Smell Like? Clean, grassy, with a little minerality.
What Do I Feel Like? I have a thin white rind with a gooey cream-line and a dense, cakey interior.
What Do I Taste Like? Buttery with a lemony tang; I get a little peppery as I age.
Favorite Foods: I can do it savory or sweet, whatever you desire. Try me with French ham, olives, and crusty bread, or pair me with berries, nuts, and honey. I also melt really nicely 😉.
Favorite Beverages: I like all things bright and fresh. Try me with a wheat beer, sauvignon blanc, young pinot noir, or sparkling rosé.
Where to Find Me: Most cheese counters and specialty grocers carry me – just look for the log.
Thanks to Montchevre for gifting me this bucheron and inspiring this post!
My first piece of cheese merchandise is officially for sale!
Now you can wear your love for oozing camembert
on your sleeve, lapel, backpack –
anywhere you can stick it!
Click here to purchase.
Don’t let this happen to you.
If you know these 5 cheese types you’ll be able to describe any cheese you’ve had
You’ll also know what kind of cheese you like most.
Even if you 🖤 all of them, this’ll come in handy when you’re trying to buy cheese.
Nearly any cheese fits into these 5 simple categories:
fresh, bloomy, washed, pressed, and blue.
What’s My Name? Humboldt Fog
What Kind of Cheese Am I? I’m an aged goat’s milk cheese with a thin layer of vegetable ash cutting through my center and nestled beneath my downy white rind.
Where Am I From? Humboldt County, California
Three Words That Describe Me: Breezy, graceful, and gothic
Fun Fact: I was conceived in a dream. My maker, Mary Keehn, awoke one morning with a vision of a cheese streaked with ash – a beautiful cheese that resembled the fog rolling in over the Humboldt County coastline. Take one nibble, and you’ll dream of me too 😘
What Do I Smell Like? Freshly ground white pepper
What Do I Feel Like? Dense pound cake.
What Do I Taste Like? Buttermilk and fresh thyme with a lemony tang
Favorite Foods: I like it a little bit sweet and a little bit salty. Try me with apples or pears, a drizzle of honey, freshly sliced prosciutto, and salted Marcona almonds. I’m quite comfy atop a salad of fresh greens, roast beets, and a balsamic vinaigrette, too.
Favorite Beverages: I’m a sucker for all things fruity, like pinot noir or rosé. I also love dark, rich sherries and nutty stouts. On sunny days, I crave a fizzy pale ale or a citrusy cocktail.🍷🍹🍺
Where to Find Me: I’m pretty easy to find at cheese shops, specialty food stores, and supermarkets like Whole Foods or even Jewel-Osco. I usually come by the wedge, but keep your eye out for miniature wheels, too!
What I’ll Cost You: About $26-30 a pound
Look for the label:
Special thanks to Cypress Grove for sending over a sample of me to the Cheese Sex Death headquarters!
Whether you’re pregnant, cutting down, or just don’t partake, you can still enjoy beverage and cheese pairings without alcohol. Some juices are just as complex and delicious as a fine wine, like those of Owen + Alchemy, my favorite in Chicago. I’m in love with their sexy apothecary aesthetic and cold-pressed juices made with ingredients that are truly farm-to-table. Each juice and kombucha is as delicious as it is nutritious and their packaging is really sexy. I chose a couple of their products to pair with the sensual goat cheeses from Cypress Grove in California.
Go ahead and indulge, it’ll be good for you.
What’s My Name? Camembert
What Kind of Cheese Am I? I’m a cow’s milk cheese with a white bloomy rind. I’m at my truest form when made with raw milk, but if you buy me in America I’m probably pasteurized.
Where Am I From? I’m born in Normandy, but countries all over the world are making their own versions of me.
Three Words That Describe Me: Funky, promiscuous, and supple.
Fun Fact: I look a lot like my cousin Brie, but don’t confuse us. I’m much more petite and lean, since I don’t have added cream like Brie does. I’ve also got a funkier flavor and a seductively gooey paste.
What Do I Smell Like? Wild mushrooms and barn.
What Do I Feel Like? Springy like memory foam.
What Do I Taste Like? Butter gone rogue and stanky
Favorite Foods: Fresh apples, dark honey, crusty baguette, and dried fruits like figs and apricots. If you’re feeling adventurous, tuck me into puff pastry and bake until I’m hot and runny.
Favorite Beverages: I love bubbly hard cider, light fruity reds, and champagne.
Where to Find Me: I’m pretty easy to find at supermarkets like Whole Foods and Mariano’s. Ask your local monger or specialty food’s store about local versions of me, too!
What I’ll Cost You: About $8-20 a wheel
Look for the label:
Special thanks to Peterson Cheese for sending over a sample of me to the Cheese Sex Death headquarters!