Bucheron is an aged goat cheese from the Loire Valley in Central France. This region is famous for its lightly aged, tangy, citrusy goat cheeses.
While it may be hard to find in our area, Bucheron was one of the first and most popular French goat cheeses imported into the United States.
Like most French cheeses, Bucheron is made with unpasteurized milk in France, but the cheeses made for import to the United States use pasteurized milk.
After draining, the goat milk curds are formed into a log 4 to 5 inches in diameter and inoculated with a white penicillium mold. After ripening for five to 10 weeks, a layer from one-quarter to one-inch thick just under the edible rind becomes silky, translucent and eventually almost runny with a rich flavor. The center retains the firm, flaky texture and lemony fresh goat cheese flavor. The more age the cheese has, the thicker the softened area becomes, although it never reaches the center.
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