Bonne Bouche is a young ash-ripened cheese that first made it on the scene in 2001. Translated the name literally means "good mouthful" and is a French turn of phrase used to describe a tasty morsel.
Bonne Bouche is made from pasteurized goat milk an set in tubs for lactic coagulation for 24 hours. The following day, the curd is carefully hand ladled into moulds and drained overnight. The cheeses are then unmoulded, goated in ash and moved into the drying room before making it into the aging room. The entire process takes seven to ten days before the cheeses are packaged into 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 flavor while the paste is milk and acidic like a fresh chevre. As the cheese ages, it becomes softer, and the rind more dry and piquant. When aged, a little bit of a vegetable "green" flavor starts coming through along with some earthy notes. Absolutely deserving of its name.
For the wine Jill has brought in a new white from South Africa. Located on the Western cape, Juno Winery from Paarl is nestled in the heart of South Africa's wine country. The Juno Arthouse is a blend of 40% Viognier, 30% Sauvignon Blanc and 30% Chenin Blanc.
The big, bold, sun ripe flavors of apricot from the Viognier grapes are well balanced by the tropical pineapple flavors and crisp acidity from the Chenin Blanc and the floral and fresh lime notes from the Sauvignon Blanc. The discreet oaking adds some length and balance.
This wine is bigger and bolder than most white blends and has a wonderful long finish. The crispness and acidity of the wine will pair beautifully with the citrus and rich goat flavors in the cheese. Come into any of our three locations to get a taste of this fantastic combination and congratulations to the whole team at Vermont Butter & Cheese Creamery for their win!
