Ash-rinded Buchette

‘Buchette’, meaning small log in French, is a delicate soft-ripened California original, made in the traditional style of Geotrichum-rinded goat cheese from the Loire Valley. They are either dusted in a layer of vegetable ash or left natural. After aging for 8 to 12 days, they are carefully wrapped in breathable film and snuggled into small wood cups. Ash-rinded Buchette is milder with a more delicate tang than Original. A creamline forms beneath the tender edible rind and spreads toward the chalky center.

Pairing Suggestions
Both cheeses are favorite choices on a cheese board with toasted baguette. Top salad, gratins, grilled steak or roasted vegetables. Pair Ash-rinded and Original Buchette with a crisp white such as Sancerre or a fruity IPA.

Ingredients: Cultured pasteurized goat milk, salt, vegetable ash, and microbial enzymes.