Mom’s FAQs

Bucheron Cheese Bests Other Goat Cheeses

As the saying goes, “age doesn’t matter, unless you’re cheese”. .” But besides the humor in it, there is also a certain truth behind the joke. . Actually, aging in cheese (or ripening) is the most important part of making cheese.

Cheese are laid to rest in particularly controlled situations where they are allowed to develop the look, the texture, the flavor, as well as the aroma properties that make them unique. When ripened properly, the bloom blossoms on Camembert, the holes become the classic Swiss, and the veins transform into Gorgonzola.

During ripening, microbes and enzymes develop inside that breaks down the proteins and milk fat into different complex amino acids. In the end, these processes enrich the texture of the cheese as well as intensify its flavor.

Usually, cheeses are aged between two weeks to two yeas, sometimes for several years more. The longer the cheese is aged, the firmer, the sharper, and the more distinctive its texture becomes.

The Stravecchio Parmigiano Reggiano cheese for instance is aged for a year to three years, that is why it has a nutty-fruity taste and a hard, gritty texture. There are some cheeses that are eaten right away, fresh, and not ripened at all, such as the ricotta, cream, and cottage cheeses.

But, some cheeses are ripened “half way through” these cheeses are known as semi aged cheese for about 5 to 10 weeks only. And one of the greatest tasting semi aged in the market today is the Bucheron Soignon cheese.

Bucheron is made from pure goat’s milk, originally a native of Loire Valley in France. The Bucheron is a very popular ingredient for salads and sandwiches because of its distinct taste and is readily available in most grocery stores. It has a soft, creamy center almost the same in texture to a typical chevre (goat’s cheese), but typical this cheese is not.

What makes Bucheron unique aside from its gooey and creamy taste is that it is made in short logs and aged before it is cut into much smaller rounds. Around its creamy center is a ring of a harder and tangier cheese that will tickle you taste buds with a unique sharpness and complexity, absent in typical chevre.

Its interesting characteristic the layer of gooey cheese around the large chalky core and a thin bloomy layer of mold similar to brie cheese is due to its youth. Softly ripened cheeses age from the outside in, that is why they have an interesting center.

With Bucheron cheese, you can enjoy two cheeses in one block: a creamy, mushroomy center plus a dry and clay-like tangy fresh goat milk cheese around it. Go ahead and try Bucheron cheese today! Get some Bucheron cheese today and sink slowly into heaven.

Find out more about Bucheron Cheese.