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Buche, Juniper Grove
On the eastern edge of
the intensely beautiful and awesome Cascade Mountain Range, Pierre Kolisch
-- lawyer turned cheesemaker -- uses European methods to create traditional
farmstead goat milk cheeses for Juniper Grove Farm. The high-energy goats
are allowed to cavort freely in the fresh air, drink clear mountain water,
and sup on shrubs and alfalfa that grow lushly in the rich volcanic soil.
Elegant and smooth, this
sixty-day-old log of pure white, soft and tangy goat cheese pays homage to
an ancient French cheese known as Sainte Maure. Hailing from Touraine,
Sainte Maure is a cheese Balzac reputedly referred to in his notes and it a
history reaching as far back as the Eighth or Ninth Centuries. Just like
Sainte Maure, Juniper Grove's Buche has a long straw slipped through its
center that serves to hold the delicate cheese together as well as ventilate
the creamy interior.
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