Cheese - Bucheron

DESCRIPTION

These logs of goat's milk cheese are aged for about 2 months and covered in a white fleurie similar to brie.  With a thick, chalky center and tart, almost lemon flavor this is a Loire valley classic.  Cut in circular plates, this is a fantastic cheese for cooking.  If you don't want to have too strong a goat flavor, mix in some ricotta to balance it out.

 

ORIGIN

France

 

MILK TYPE

Goat

 

RAW MILK OR PASTEURIZED?

Pasteurized

 

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

 

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• Pairings - pickles, dried figs, cucumber spears, salted walnuts and crackers.

 

SUBSTITUTES

This is frankly not an easy cheese to directly substitute for, though many other goat cheeses come close but cost more.

 

INGREDIENTS

Pasteurized goat milk, bacterial culture, rennet