Bucheret
Since 1968, when her parents founded their goat dairy farm in Sonoma County, California Jennifer Bice has been intimately involved in raising and milking goats, and making in turn, Certified Humane goat cheese. Located in warm and verdant Sebastopol, Jennifer's Redwood Hill herds of Nubian, Alpine, Saanen, and LaMancha goats clamber around green pastures when the weather is fine but are kept snugly inside when the winds and rains buck up.
Bucheret is a cheese that illustrates the evolution of goat milk into luscious cheese better than almost any other. When tasted at different ages and degrees of ripeness, Bucheret takes us on a flavorful journey of grand proportions.
At a young age, Bucheret is bright and tangy with a white, chalky paste. As it continues to age, it develops a buttery flavor and breaks down immediately under the rind. The fully mature cheese develops a flavor profile reminiscent of roasted nuts and mushrooms. This is a cheese that continues to evolve with each bite, coyly suggesting that you leave any pre-conceived notions of goat milk cheese at the door.
Farm / Company: Redwood Hill Farm
Cheesemaker: Patty Beverly
Proprietor: Jennifer Bice
Affineur:
City, State: Sebastopol, California
Region: West
Country: USA
Milk Type: Goat
Milk Treatment: Pasteurized
Rennet: Vegetarian
Rind: Bloomy, mold-ripened
Texture: Soft
Aging: 2 weeks
Size(s): 5 ounces
