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Bucheron Cheese

Vivid and tingly with sweet, grassy undertones.
$7.99 8 oz.
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Product Description

Fudgy and spreadable when warm, but with crumble capability. The belle of the ball, but in practical shoes.

Quick Facts

Country of Origin: France
Milk Type/Treatment: Pasteurized Goat
Rennet Type: Animal

The Flavor Experience

Named for its shape, a log, that promotes the ideal ratio of ripe creamline and flaky center, and is just the right form to slice off big slabs, Bucheron is the bloomy-rind goat cheese that taught you to love, perhaps obsess over, this style. With a texture that will crumble when you need crumbles and spread when you need spreading, the bright grassiness of its fudgy paste and tender rind remind you why we just can’t stop talking about goat cheese.

The Story

Bucheron was one of the first French goat cheeses exported to the United States, kickstarting a national obsession with the traditional Loire Valley style of chevre. Sevre at Belle, a dairy cooperative in the Loire Valley adjacent Poitou-Charentes, has been making Bucheron for over a century. Where would our nation’s roasted beets and mixed green salads be without these guys?

Usage Tips

So, you need a goat cheese for a recipe AND one for snacking? Presenting Bucheron, the remarkable two-in-one! Spread Bucheron on long slices of baguette and send them to toast under the broiler. Served piping hot or at a comfortable room temperature, these goat-toasts are the perfect garnish for any salad, from the simple greens-and-dressing to that busy with nuts and dried fruits. Roasted vegetables, regardless of the season, become vivid with a crumble and toss of Bucheron. Cut beautiful rounds for a cheese board and serve with a dark honey like the resinous Rigoni Italian Forest Honey, and some toasted walnuts.

Straight From the Monger’s Mouth

“I love cutting thick rounds of Bucheron. I want to place the whole slab on a plate and put the salad on top. Maybe we’ve been making salads the wrong way this whole time.” — Ann C., Monger & Encyclopaedia Brit-Ann-ica

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