After learning the delicate craft of European artisanal cheesemaking on a family farm in Brittany, France, in the 70s, Allison Hooper was working as a state dairy lab technician in Vermont when she got a call that would materially change her career path. Bob Reese, the marketing director of the Vermont Department of Agriculture, was on the hunt for chevre to serve at a special state dinner. Today, that would seem like an easy enough request but in the 80s, artisan cheesemaking had yet to find its footing in America. Allison made the chevre herself and it was so successful that Bob and Allison ended up founding the Vermont Butter and Cheese Company. Over twenty years later, the company, now known as the Vermont Creamery, is still making artisanal dairy products in the European tradition while championing local farms.
Considered the creamery's flagship cheese, Bonne Bouche's name translates from the French to "good mouthful." These small wheels of goat cheese are dusted with ash and develop a beautiful wrinkly rind. The paste is smooth, rich and luxurious with a tanginess that balances its mellow earthy flavors.
Farm / Company: Vermont Creamery
Cheesemaker: Adeline Druart
Proprietor: Allison Hooper & Bob Reese
Affineur: Joey Conner
City, State: Websterville, VT
Milk Type: Goat
Milk Treatment: Pasteurized
Rind: Ash, Geotrichum
Aging: 2 weeks
Size(s): 4 ounces