A Loire Valley style ashed log of goats' milk cheese. Bright, tart, and lemony flavors dominate this lovely traditional cheese, which takes its shape and inspiration from St. Maure. The finish of the goats' milk is smooth and clean, while the ashed rind contributes a slight mineral flavor. Cheese maker Brad Parker honed his skills as a cheese maker and goatherd in the Limousin region of France, and his experience shows through the flavor of his sublime goat cheeses. Approx. 10oz each.
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Had this one night out of the cheesecart at the wonderful Brooklyn restaurant Francie and became instantly obsessed. Ended up googlestalking it, and ordering some, thank you Saxelby! Best when paired with a dried apricot or not too sweet jam, the contrast and complexity shines through for the best flavor bomb of your life.
V
Vinny Gorden
Perfect goat
Very texture the ash gives it a very subtle flavor and cuts on the acid
J
John Priestley II
To Die For!
Chèvre with ash coating is a favorite, and this one hits on all cylinders. It was a feature of a cold plate and added its distinct flavor and texture to the meal.