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 Bonne Bouche is the “flagship” of the signature line. This hand ladled, ash-ripened cheese was first introduced in 2001. “Bonne Bouche” literally means “good mouthful” and is a French term used to describe a tasty morsel. Bonne Bouche is simply that and won instant acclaim among chefs, retailers and food writers. It won first place for aged goat cheese at the American Cheese Society competition.
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 moulds and drained overnight. The cheeses are then unmoulded, 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 more dry and piquant. The “made date” is indicated on the package.
For more information on how to store or serve Bonne Bouche, visit “Cheese Talk”.
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Milk Type:
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Goat |
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Weight:
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4 ounces |
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Shelf
Life:
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45 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, ash |
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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 |
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Packaged in its own “micro-cave” to protect the cheese and help the ripening to continue |
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Serving
Suggestions:
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Wrap the entire cheese in phyllo dough and gather the ends to make a purse. Bake for 15 minutes until crisp. Serves two to four with salad greens. |
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Feature on a cheese board or in its own crate with fresh bread, nuts and dried fruits |
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Dry in a cooler, cut in half and shave slices to add piquancy to salads, soups, risotto, and pasta. |
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Cut a quarter of the Bonne Bouche. Serve the slice surrounded with spears of grilled asparagus. Drizzle with balsamic vinegar. |
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