A Look and Taste of Bucheron Cheese
There is an old saying that goes “age doesn’t matter, unless you’re a cheese”. .” But besides the humor in it, there is also a certain truth behind the joke. Ageing in cheese, sometimes called ripening, is the most important part in making cheese.
Cheese are laid to rest in particularly controlled situations where they are allowed to develop the look, the texture, the flavor, as well as the aroma properties that make them unique. With proper ripening, the bloom blossoms on Camembert, the holes magically become into Swiss, and the veins transform into Gorgonzola.
While the cheese ages, microbes and enzymes grow inside, breaking down the proteins and milk far into several complex amino acids. The result, a rich texture and an intense flavor.
Most cheeses are aged between two weeks and up to two or several more years. In principle, the longer the cheese is aged, the firmer, sharper and more distinctive its taste and texture becomes.
Cheeses like the Stravecchio Parmigiano Reggiano for example, are ripened for 24 to 36 months, giving it a nutty-fruity taste and a hard, gritty texture. There are some cheeses that are eaten right away, fresh, and not ripened at all, such as the ricotta, cream, and cottage cheeses.
However, some cheeses are ripened mid-range often termed as semi-aged cheese for about 5 to 10 weeks. And Bucheron Soignon is one of the great tasting semi-aged cheese in the market today.
Bucheron Cheese is a goat’s milk cheese, a native produce of Loire Valley in France. is a very favorite ingredient for salads and sandwiches because of its rich taste and is widely available as well. It has a soft, creamy center that has almost the same texture as a typical chevre (goat cheese), but typical is the last word that would describe this particular cheese.
What makes Bucheron unique aside from its gooey and creamy taste is that it is made in short logs and aged before it is cut into much smaller rounds. Its creamy center is surrounded by a much harder and tangier cheese that has a sharp and complex taste that, a lot better than your typical chevre.
The Bucheron cheese has a very interesting characteristic it has a layer of gooey cheese around the large chalky core, plus a thin bloomy layer of mold like that of brie cheese thanks to its youth. Softly ripened cheeses age from the outside in, thus explaining its interesting center.
Buying the Bucheron cheese is like buying two different cheeses at once: a creamy, mushroomy center, and a dry, clay-like and tangy fresh goat milk at the crust. Go ahead and try Bucheron cheese today! Get some Bucheron cheese today and sink slowly into heaven.
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