I love when I find a cheese that makes my toes tingle when I eat it. Bonne Bouche is the crown jewel of the signature line at Vermont Butter & Cheese Creamery. I first experienced this hand ladled, ash-ripened, goat’s milk cheese over the summer.
Bonne Bouche was launched in 2001. I am so glad that we have finally been acquainted. I could have been enjoying this dazzler for the past 10 years;better late than never. Bonne Bouche literally means good mouthful. It is a French term that is used to describe a “tasty morsel”. Winning first prize for an aged goat cheese at the American Cheese Society competition-well deserved.
Bonne Bouche can be experienced fresh or aged up to 45 days. When young, the rind has a distinct geotrichium flavor. As it ages it is sweet and mild. The interior texture is mild, smooth and creamy yet still acidic like a fresh chèvre. When the cheese matures, it becomes more provocative and dry. There were indications of fresh flowers, citrus and hazelnuts.
I enveloped this baby in phyllo dough and gathered the ends to form a purse. I baked it for 15 minutes until crisp. Serve over salad greens. Stunningly delicious! If you want something a little different pair it with chocolate covered almonds. Nice twist! Enjoy this delicious morsel with a glass of Les Ligeriens Rose d’Anjou 2010 from the Loire region of France. One good mouthful just isn’t enough! In select Bottle king stores now.