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.
“Chèvre,” pronounced “shev,” is a type of goat cheese that’s
either from France or just made in the French style.
When fresh, chèvre is soft and creamy with a bright, tangy flavor.
As it ages, it becomes firm, the flavors intensify, and a rind develops.
Spring is my favorite time of year to eat chèvre.
Like fruits and vegetables, cheese is seasonal too.
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.
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.