It washes […], Your email address will not be published. We’ve partnered up with Olympia Provisions to bring you a new line of savory charcuterie and grilling staples. Pair with: Almost anything! Required fields are marked *. Become a Chicken Master! Bucheron was one of the first French goat cheeses exported to the U.S., an interesting fact considering the ubiquity of fresh cryo-vac chevre logs these days. It even looks it, doesn’t it? This French goat cheese is easy to cut and portion out (entertainers out there, take note), this log shaped chevre cheese is a favorite amongst restaurants and caterers. When you go to a farmer’s market in France, the cheese sellers often have rows and rows of crottin which all started out as identical cheeses but are at different stages of maturity. (If only!) Don’t place your bread onto the plate with your cheese. Save my name, email, and website in this browser for the next time I comment. Don’t eat your cheese with large pieces of bread or make a sandwich with it. The goat’s cheese here is mostly the aged varieties you describe above – crottin and ash covered pyramids and logs. Everything you say above is spot on, although I have a different perspective on your comment that a crottin can be a bit dry. Bucherondin. I would love to pile thin slices on pumpernickel bread with thick, juicy slices of tomato, slather the bread with butter and turn it into a luscious grilled cheese sandwich. Or more wine with his cheese, maybe. I’m confused about what French Chevre really is. Want to see more of my work? This soft ripened cheese from the Loire valley starts out with a soft white rind, which *sigh* ripples and darkens as it ages. It is a good cheese for salads or for snacking with hearty grained breads, crackers, grapes and fresh figs. I really want to tell you about the ripened cheeses pictured above. This soft ripened cheese from the Loire valley starts out with a soft white rind, which *sigh* ripples and darkens as it ages. The cheese does dry a bit (as much as it pains me to admit it) but also develops more complex, interesting flavor that is both herbaceous and nutty. Doesn’t it get a bit lumpy?! The bread should sit directly on the table, next to your plate. When young, the texture is dense, semifirm and somewhat clay-like, although with age the area under the rind breaks down and becomes soft, verging on gooey (especially at room temperature). This washed-rind cheese from the Pyrenees looks very different from all others because it is aged and pressed until it is firm. Crottin is made in these small disks (as pictured) and as it ages, they become more dense and lighter. I have a neighbor who makes chevre. But do not cry: even the pasteurized version has that lovely woodsy, mineral flavor and bright tang, along with the requisite dense, smooth texture. Best of luck! It’s acidic in its own right. The photo above shows six French goat cheeses recently sent to me as part of an outreach by an organization called Goat Cheeses of France to educate the US cheese consumer. Follow my blog with Bloglovin, Filed Under: Appetizers, Hors d'oeuvres and First Courses, How-To, Uncategorized, Never will I settle for “goat cheese ” again. Alpines, cheddars, and Manchego. Step 1, Eat cheese from mildest to strongest if it is served on a platter. Spread some cheesy holiday cheer with our brand new gift collections made for cooking and pairing. Nearly as familiar to many cheese lovers as the ubiquitous* fresh log, Boucheron (pronounced as boo-sher-on) has a soft, ribbed rind and sometimes seems as though you’re getting two cheeses in one. But I digress. You can find them here: http://www.cheesesociety.org/events-education/list-of-educators/ Also, you may be able to find local classes on cheesemaking. Don’t miss out on one of the most rare cheeses of the season, an exclusive Comte that’s been aged for 3 years. Works with funky Frenchies Epoisses and Langres, or mild natural rinds like Tomme de Savoie. Bucheron was one of the first French goat cheeses exported to the U.S., an interesting fact considering the ubiquity of fresh cryo-vac chevre logs these days. It has an orange-brown rind and mild, mushroom-like savory flavor with a mild sweet finish, and a little of that “stinky cheese” aroma. But when searching recipes online, I frequently find ones from US writers that say to use chevre, and this has baffled me.