This past weekend we featured one of the most delicious and unique goat cheeses that I’ve tried so far. Bucheron cheese comes from the Loire Valley in Central France and was one of the first goat cheeses to be exported to the US. The fluffy, citrusy center of the Bucheron cheese spreads wonderfully on a sandwich drizzled with honey and jam, sprinkled over a fresh spring salad or as we enjoyed it, on a charcuterie board.
While the Bucheron is unique in that it has two unique textures to enjoy (the cream layer between the edible rind and the more spreadable, deliciously smooth yet crumbly inner layer, so we went with a complementary firm and yet flavorful goat cheese featuring a rind that has been immersed in wine for 72 hours which adds the most delicious flavor to the cheese.
As far as the perfect fruits, meats, nuts, etc there are so many options that you can go with. We went for a savory/sweet pairing with fresh sweet blackberries, blood oranges (to bring another touch of delicious citrus to our board), savory Genoa Salami, and lightly roasted/salted nuts. If you want a similar flavor profile with some ‘herbaceous’ additions you can also pair your cheeses with delicious champagne or jam grapes, Herbs de Provence crackers, rosemary-infused Spanish almonds, and olives.
— Bucheron Facts —
Bucheron 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 weigh 3 to 4 pounds that are sliced and sold as small rounds
Suggested Wine Pairings: Chardonnay, Sauvignon Blanc, and Cabernet
— French Inspired Charcuterie Board —
Bucheron (c/o Sopexa)
Drunken Goat Cheese
Mitica Taralli Classic
Strawberry Jam // Honey
This Bucheron was provided for review by my friends at Sopexa and Cheeses of Europe.