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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 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 goats’ milk, and the making and caring for a small cheese.
Bijou is made from pasteurized milk. After 24 hours of maturation/coagulation the fragile curd is transfered 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.
For more information on how to store or serve Bijou, visit “Cheese Talk”.
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Milk Type:
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Goat |
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Weight:
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2 ounces |
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Shelf
Life:
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75 days (depends on ripening preference) |
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Rennet:
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Microbial (non-animal) |
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Ingredients:
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Pasteurized goats’ milk, culture, enzymes, salt |
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Butterfat:
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21% |
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Key
Features:
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Mild, fresh goats’ milk flavor
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Texture very smooth and creamy
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Rind sweet and mild |
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Notes of fresh flowers, citrus, hazelnuts, yeast |
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Packaged in its own “micro-cave” to protect the cheese and allow the cheese to continue to ripen
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Serving
Suggestions:
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Make a traditional “Toasted Bijou” salad.
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Dry Bijou in the cooler and add olive oil with fresh herbs. |
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Feature several Bijou both fresh and aged on a cheese board with crusty bread, nuts and dry fruits |
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Fold slices of prosiutto around slices of Bijou, warm in the oven until cheese melts, serve with braised or fresh marinated endive. |
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Grill on top of a caramelized onion tart or frittata. |
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Dry in a cooler and shave or grate to give intense aged goat cheese flavor to all dishes and sauces. |
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Place slices of Bijou on phyllo dough, bake for five minutes. While browning in the oven cook a blend of dried cherries, chopped hazelnuts, and honey to serve as an accompaniment. |
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