August is National Goat Cheese month in the U.S., a fact I didn't learn until one of the last few days of the month this year. The day I found out, I felt obligated immediately wanted to purchase some goat cheese. At Corrieri's, I asked for a recommended goat cheese and was in turn asked if I had ever tried Bonne Bouche. I hadn't, and after trying a sample, I knew it was the goat cheese that would be coming home with me. First, it's absolutely adorable. Just look at its little individual crate!
Second, it's delicious. It's still tangy as one would expect with a goat cheese, but the ash covering adds a new element of flavor. I was definitely reminded of Humboldt Fog and enjoyed it simply with some crackers. Did I mention its creamy, soft, slightly-gooey-under-the-rind center?
Bonne Bouche, French for good mouthful, is made by Vermont Creamery and won the Best Aged Goat Cheese award from the American Cheese Society competition in 2010, just 9 years after its 2001 debut.
Second, it's delicious. It's still tangy as one would expect with a goat cheese, but the ash covering adds a new element of flavor. I was definitely reminded of Humboldt Fog and enjoyed it simply with some crackers. Did I mention its creamy, soft, slightly-gooey-under-the-rind center?
Bonne Bouche, French for good mouthful, is made by Vermont Creamery and won the Best Aged Goat Cheese award from the American Cheese Society competition in 2010, just 9 years after its 2001 debut.
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