Size: 4 ounces
Vermont Creamery's Bonne Bouche is made from pasteurized milk and set in tubs for lactic coagulation for 24 hours. The following day, the cheese curd is carefully hand ladled into molds and drained overnight. The cheeses are then unmolded, ashed, and moved into the drying room and then into the aging room where the controlled environment is cool and humid. The entire process takes seven to ten days before the cheeses are packaged in their individual micro-caves.
Bonne Bouche can be enjoyed fresh or aged up to 45 days. As a young cheese, the rind has a distinct geotrichium flavor. The texture is mild, yet still acidic- like a fresh chevre. As the cheese ages, it becomes softer and the rind becomes drier and piquant.