Bucheron+Cheese

By: Michelle Pertuit
 * [[image:bucheron_cheese.JPG]]Bucheron Cheese**

Bucheron (sometimes Boucheron, Bucherone, Boucherond, or Bucherondin) is a pasteurized chevre (goat cheese) aged about 5-10 weeks and sold in logs. Bucheron has an ivory-colored pate surrounded by a bloomy white rind. Soft, but semi-firm in texture, this cheese when young provides a somewhat mild flavor that becomes sharper as it matures. As it ages its texture becomes drier: the mouthfeel of the center is dense and claylike, with the crumb dissolving on the tongue, while the section near the rind is almost creamy and can be gooey at room temperture. It is a good cheese for salads or for snacking with hearty grained breads, crackers and grapes.



How it's Made Bucheron is a goat milk cheese, semi-aged, ripening for 5 to 10 weeks, Bucheron is produced as short logs that are sliced and sold as small rounds in food stores. Ingredients Pasteurized goat's milk, bacterial culture, salt, and rennet. Family of Cheese  Aged cheese de chevre. (Goat milk cheese)

Geography Bucheron cheese is native to the Loire Valley in France. It is often called the "Garden of France". The Loire Valley is an enchanted land of vineyards, flowers, and rolling green hills dotted with thousands of chateaux.  Video http://gourmetlibrary.com/products/5400-Bucheron-Sevre-Belle 



Reviews from: http://chezcheeze.com/cart/product_info.php?products_id=44 Bucheron is a chevre or goat cheese that is aged for about 6 - 10 weeks. It forms its own bloomy rind which is edible. The cheese ripens so that it forms a constantly shrinking circle from the rind inward. The outer part of the circle is creamier and sharper than the crumbly inner section. The taste is very distinctive without being overpowering. It is a great choice for a party.

from: http://www.epicurious.com/tools/fooddictionary/entry?id=1579 In the form of a person, a bûcheron is a lumberjack, a woodcutter, a logger. In the form of a cheese, Bucheron is log-shaped bauble, offering the opportunity to try goat cheese with some age and complexity. The mold-ripened rind cloaks a thin layer, like soft, beaten butter, just underneath. The very center is chalky, almost flaky, and bright white. A classic choice to top a tangle of spring greens, it is one of the more accessible and common French chévres found in American shops. Stay in step with high acid white wine that's never touched oak, like the classic Sauvignon Blancs of France's Loire Valley, due north of Poitou, where Bucheron is made.

from: http://rogueestate.com/category/whats-for-dinner/ The Bucheron, pictured above, is another frech variety made from goat’s milk which I qualify as one of my absolute all time favorites. I’ve been enjoying this cheese for a while now and I never lose a taste for it. Bucheron is aged in log like rolls, with an inner core of tart white goat cheese, soft and a bit dryer than the little logs one finds in the regular grocery. The outer ring is a greyish color, very smooth and very salty, finished by a tender rind that is best left on and eaten, to privde a little extra texture. Eaten in wedges, to combine all three zones of this treat is best. I am never disappointed with this cheese.

http://www.recipetips.com/glossary-term/t--37810/bucheron-cheese.asp http://www.freebase.com/view/en/chevre_cheese http://en.wikipedia.org/wiki/Bucheron