Bonne Bouche
is the “flagship” of the signature line of artisanal goat cheese made by Allison Hooper, cheesemaker at Vermont Butter and Cheese Company. This hand ladled, ash-ripened cheese, “Bonne Bouche,” literally means “good mouthful” and is a French term used to describe a tasty morsel.

2nd Place Winner- 2015 American Cheese Society
Winner- 2015 Good Food Awards

Origin:  Vermont Butter and Cheese Creamery, USA
Milk: Pasteurized Goat           Rennet Type: Microbial    Age: 3—5 Weeks
Look: Soft ripened disks covered with ash
Feel: Soft center with a creamy layer around the outside
Smell: fresh tangy milk
Taste: Creamy, velvety texture with a mild, buttery, nutty goat flavor
Pairs well with: Sancerre, Rose
Tastes good with:  Dried or fresh cherries, jam, honey and honeycomb, chocolate covered almonds, candied walnuts, prosciutto

Recipe: Baked Bonne Bouche with Roasted Fruit