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!
These goat cheese truffles are so luxurious.
Chocolate and chèvre get really kinky together.
They both like to dominate with earthy flavors and rich textures.
The sweet sensation of biting into their dense, tangy centers is intense and blissful.
This recipe is also really easy to make.
There’s only about 30 minutes of real effort involved,
but you’ll feel like a master chocolatier.
I love me a nice, hot scramble – especially when it’s cheesy.
The cheese keeps it delicious even if you overcook the eggs.
Cheese has your back like that.
These cheesy scrambled eggs are light and springy with a goaty tang.
Smear onto some crunchy toast and
watch it spread like butter.
If you are making any resolutions for the new year, I hope “eat more cheese” is one of them.
We could all use a little more cheese in our lives, especially when the going gets rough.
This year, I’m resolving to better assist the people in my life.
Whether it’s making my friend dinner when they’re too busy to cook or taking over a task for my coworker, I want to to help them out so they can do their thing.
Everyone can use a little support now and then.
You’re a person in my life, too.
You’re reading my blog, after all.
Let’s talk about what I can do to help you, starting with this recipe for the most elegant, delicious cheese ball you’ve ever had.
Halloween is my favorite time of year by far. Watching horror movies, screaming my way through haunted houses, dressing up like a ghoul – I love it all.Of course, I celebrate my favorite holiday the same way I celebrate anything, with a festive cheese platter. It’s easy and will complete your halloween gathering. Even if you’re one of those people who hates dressing up, I promise,
no one will even notice if you bring a spooky cheese plate to the party.
You just need to know how to throw one together.
Here’s how to do it in
3 simple steps.
Much like people, what goes into a cheese is equally as important as how it is raised. The consistently cool and humid environment of a cave is alive with beneficial bacteria and fungi – an ideal environment for curing cheeses. This aging process aids in the development of an earthy depth of flavor and a healthy rind. A good cave-aged cheese is incredible, but the bold, earthy flavors can be rather intimidating. How can you enter this exciting realm of artisan cheese without overwhelming your delicate, newbie palate? The Cellars at Jasper Hill recently released a new cave-aged cheddar that’s both approachable and complex – it’s your gateway into the world of cave-aged cheese.
This cheesey lady is here to tell you about one of the very best ash-ripened cheeses, Wabash Cannonball from the legendary Capriole in Indiana.
There seems to be a new American creamery popping up every other month these days, but before we had Alemar, Jasper Hill, Prairie Fruits Farm, and Uplands, there was Judy Schad and her goats at Capriole Farms in Greenville, Indiana. In 1992, amid the inauguration of Bill Clinton, Johnny Carson’s retirement from the Tonight Show, and the construction of the massive Mall of America, Judy was hand-crafting tiny chevre treasures. Wabash Cannonball won the coveted “Best in Show” award at the American Cheese Society’s annual competition in 1995, and it has continued to be a joy ever since.
My summer giveaway with Vermont Creamery is now closed! Thank you to everyone who entered, and I hope some of you newbs stick around because there’s a whole lot more cheese, sex, and death coming to the blog. Anyway, I decided to celebrate the closing of my very first giveaway with a healthy humpday recipe featuring their classic fresh chevre. Besides, the easiest way to take advantage of summer’s bounty is by pairing your produce with artisanal cheese.