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When we think of French goat cheese, we reminisce about the open air markets where small, delicately ripened, Crottins de Chavignol are on display. An American line of French-style ripened goats' cheeses from Vermont Creamery would not be complete without a small bijou-like crottin. "Bijou" is French for jewel and this new cheese epitomizes all that is special about goats and goat's milk, and the making of and caring for a small cheese.
Bijou is made from pasteurized goat's milk. After 24 hours of maturation/coagulation, the fragile curd is transferred into cheese cloth to drain overnight. The next day, the Bijou are formed and moved into a drying room. After a day in "sechoir", the cheeses are transferred into the aging room where the natural geotricum rind will grow in a controlled environment. At the right maturity, the cheeses are wrapped in their individual "micro-cave" packaging.
When wrapped in its micro-cave, the cheese is still fresh with a delicate rind. As it ages, the interior becomes soft and the flavor more robust. When in France, you cannot read a menu that does not include "chevre chaud". Simply cut Bijou in half and place rind side up on a baguette. Toast under the broiler for five minutes and serve with a salad. This French-Style Bistro entrée is perfect for a gathering with friends. - Made from pasteurized goat's milk.
- Suitable for vegetarians.
- Package contains two 2 oz. bijous.
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Voted "Outstanding New Product" at the 2007 New York Fancy Food Show.
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