French for “tasty little bite”, the Bonne Bouche is the flagship of Vermont Creamery’s signature aged goat cheeses. Made with pasteurized goat’s milk, the curd is carefully hand-ladled into molds, lightly sprinkled with ash, and aged just long enough to develop that signature wrinkly rind. If you’ve broken into a young wheel, the scent of fresh bread will waft through the air, and a fresh cream flavor envelopes the palate. Allow it to age a bit more, and those creamy notes turn into tangy, piquant flavors with an oozing creamline.
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