Bûcheron

bright, creamy & flaky — citrus notes — mild & approachable

history of the cheese

Goats were brought to the Loire Valley in the 8th century by the Saracens. When they were defeated at Poitiers, it’s said they left their goats and cheesemaking techniques behind, establishing the region’s tradition of goat cheese production.

Bûcheron is a classic French goat cheese made in the Loire Valley and was one of the first goat cheeses to be imported to the United States. Resembling a snow-covered log, its name comes from the French word bûche, meaning “log.” It has a dual textured paste beneath its mold-ripened rind: thick and cheesecake-like in the center, with a silky creamline near the rind. As goat cheeses go, it’s very mild.

how it’s made

The goat’s milk is warmed to 72ºC and mixed with rennet and starter cultures before being left to ferment. Once the curds form, they’re cut and transferred to cylindrical molds to drain. After draining, the cheese is transferred to the aging cellar, where it ripens for 5-10 weeks. Each semi-aged log weighs about 3-4 pounds.

Goat’s milk has a higher concentration of fatty acids but less milk protein than cow’s milk. This higher concentration gives goat cheese its tangy flavor while the lower milk protein gives it a smoother and creamier texture.

to serve

Serve in salads, sandwiches, or on a cheese plate with honey, Marcona almonds, green olives, grained breads, crackers, grapes, or fresh figs. For a warm preparation, broil in the oven until browned and bubbling and serve with crostini.
Pair with crisp wines, sparkling, dry rosés, and light-bodied reds with low tannins — like Sauvignon Blanc, Chenin Blanc, Sancerre, Champagne, Grüner Veltliner, Lambrusco, or Pinot Noir.