Bonne BoucheMADE BY VERMONT CREAMERY IN WEBSTERVILLE, VERMONT
While it may appear all wrinkly and gray, this cheese is young. Its ash-rubbed rind gives way to a smooth, creamy interior. Tart and lemony, like most goat cheese, it's had just enough time to develop some earthy, grassy flavors ("a smack of hay" says our resident cheese snob). The longer you let this sit, the more robust and creamy it becomes.
Bonne bouche means "good mouthful" – a special tidbit, or tasty bite – like the indie foods we snack on all day long. We like to think it was made just for us.
Tip of the tongue
Save the best for last! Delight party guests with a surprising finish: mini phyllo shells filled with Bonne Bouche drizzled with Fat Toad Farm's Goat Milk Caramel Sauce.*Treat your cheese right! Store it in the fridge tightly wrapped in wax or parchment paper. Take it out and let it warm up to room temperature before serving (about 30 to 60 minutes before). Happy tasting!