Bucheron
Encyclopedia
Bûcheron is a goat's milk cheese
native to the Loire Valley
in France
. Semi-aged, ripening for 5 to 10 weeks, Bucheron is produced as short logs that are sliced and sold as small rounds in food stores.
Bûcheron has an ivory-colored pâte surrounded by a bloomy white rind. Soft, but semi-firm in texture, this cheese when young provides a somewhat mild flavor that becomes sharper as it matures. As it ages, its texture becomes drier: the mouthfeel of the center is dense and claylike, with the crumb dissolving on the tongue, while the section near the rind is almost creamy and can be gooey at room temperature. It is a good cheese for salads or for snacking with hearty grained breads, crackers and grapes.
Chèvre cheese
Goat cheese, or chèvre , is cheese made out of the milk of goats.-Properties:Although cow's milk and goat's milk have similar overall fat contents, the higher proportion of medium-chain fatty acids such as caproic, caprylic and capric acid in goat's milk contributes to the characteristic tart...
native to the Loire Valley
Loire Valley
The Loire Valley , spanning , is located in the middle stretch of the Loire River in central France. Its area comprises approximately . It is referred to as the Cradle of the French Language, and the Garden of France due to the abundance of vineyards, fruit orchards, and artichoke, asparagus, and...
in France
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
. Semi-aged, ripening for 5 to 10 weeks, Bucheron is produced as short logs that are sliced and sold as small rounds in food stores.
Bûcheron has an ivory-colored pâte surrounded by a bloomy white rind. Soft, but semi-firm in texture, this cheese when young provides a somewhat mild flavor that becomes sharper as it matures. As it ages, its texture becomes drier: the mouthfeel of the center is dense and claylike, with the crumb dissolving on the tongue, while the section near the rind is almost creamy and can be gooey at room temperature. It is a good cheese for salads or for snacking with hearty grained breads, crackers and grapes.