Made near Sevre et Belle in the Loire Valley of France, Bucherondin is produced from pasteurized goat's milk in the shape of a 2lb log. Cheeses are matured for five to ten weeks, by which time they are coated with a bloomy, white rind. Soft, but semi-firm in texture, this cheese when young has a mild taste and it has a harder texture. As it ages, is gets a softer texture and a sharper, more intense taste.
Pair with: Sauvignon Blanc