Bonne Bouche is the flagship of US-based Vermont Creamery's signature geotrichum-rinded aged goat cheeses. French for "tasty bite", Bonne Bouche is made with pasteurised goat's milk and microbial rennet.
Inspired by the cheeses from the Loire River Valley in France, Bonne Bouche is a mould-ripened goat disc lightly sprinkled with tree ash and ripened for ten days until it develops a wrinkly rind. It is then sent to the markets where it continues to age up to eighty days. As a soft cheese, the rind has a pleasant yeast flavour while the creamy interior is light and fluffy with notes of citrus. The flavour becomes more robust and piquant with age.
Because of the striking appearance, Bonne Bouche looks excellent on a cheeseboard or roasted with fruit. Sauvignon Blanc pair best with the cheese.