Sunday, May 14, 2017


Bucheron is a classic and classy goat milk cheese hailing from the Loire Valley. It was the first goat cheese from France to be exported to the United States. The Loire Valley is a lush area in central France, an area that's not lacking in gorgeous vineyards, beautiful gardens, bountiful orchards, working farms and majestic castles. It's no wonder some of the best goat cheeses in the world are made there. These days, however, log-shaped goat cheeses are made in many different countries, including right here in the United States.

France Boucheron cheese
Chenonceau castle in the Loire Valley, France.

If you could take the rind and inner edge of a young Brie and wrap it around a beautiful chevre, the result would be Boucheron. From its subtle, milky aroma to its lovely snow-white interior, this semi-aged goat cheese is one of the more intriguing and elegant versions of chevre available. You won't be overwhelmed by the smell or the taste, both are mild, not pungent in the least. The goaty tang is noticeable but faint, however, it provides more of a bite than cow's milk used in fresh or any other mild cheese. Still, the overall impression is that Bucheron is delicate, light and sophisticated yet curious.

Bucheron cheese review
Bucheron is a pretty goat cheese from France.

As the cheese ages, the flavor intensifies and the off-white creamline around the edge becomes runnier. More of the mushroom and earthy flavors from the rind and inner edge come out, and the tang intensifies. If you're looking to introduce someone to goat cheese for the first time, this would be a good place to start, though a fresh chevre probably wouldn't scare anyone off either. Be careful not to let Bucheron age too long, though, because you will be left with an ammonia emitting creamline that will overpower the soft flavors of the interior.

When it comes to creaminess, there are many different kinds. Boucheron is creamy like a cheesecake. It doesn't exactly melt in your mouth, but it's rich and smooth with just a hint of dryness. It's a wonderful feel in your mouth as the cheese coats your palate. The slightly sweet interior that has faint notes of citrus pairs perfectly with the more savory, somewhat chewy bloomy rind.

A pretty cheese like this looks great on a cheese board with grapes, crackers, Marcona almonds and large Sicilian green olives. This chevre is absolutely perfect on crusty French bread, but it's versatile and can be added to spinach salads, sandwiches, or placed on crostini with herbs, fig jam or a balsamic reduction. It's surprisingly good on burgers or veggie burgers. You can also put this cheese in a baking dish and let it sit in the oven at 350 for about eight minutes before serving it with honey, chutney or fruit jam, and crackers. Bucheron can also stand alone. You can simply eat it by itself and enjoy all the subtle tones that play on your tongue. 

Bucheron France
The creamline near the outer edge is ivory and oozes.

As far as wines, one of the top choices I can suggest is a Sauvignon Blanc. Chenin Blanc, Godello, Sancerre, Vouvray, a nice pale rose, Cabernet Franc, Amarone, Malmsey, any red wine blends such as Menage a Trios, or a Ruby Port that's not overly sweet also go well with Boucheron. Lastly, if you're daring, go ahead and try it with your favorite scotch.  

Sauvignon Blanc chevre cheese
Sauvignon Blanc from the Loire Valley pairs well with Bucheron.


  1. "The goaty tang is noticeable but faint" -- I couldn't help but mentally replace "goaty" with "pooty" on first pass. Thanks, Chris Rock.

    Goat cheeses are usually better than cow cheeses, in my experience. I'm surprised it never occurred to me before to ask whether anyone makes cheese from human milk, but for some reason I balk at looking into this.

    1. It would be difficult to get enough human breast milk to make cheese consistently, but supposedly a chef in New York made some. There were some other odd stories about cheeses being made with other human fluids, but I'm hoping those were just rumors. I'll stick to goat, cow, sheep and buffalo milk cheeses, I think. They are all good in my book.