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Bonne Bouche Goat Cheese from Vermont Creamery | Serious Eats

Over at Serious Eats, J. Kenji Lopez-Alt has written a nice bit on loving a lovely bit of cheese: Bonne Bouche from Vermont. Here’s an excerpt:

When I was a kid, a lot of cheese was identified along country-of-origin lines. Swiss cheese. American cheese. Greek cheese. Mexican cheese blend (according to Kraft, the Mexicans were the only ones into blending—that is until the Italian cheez blenders jumped into the fray). Fancy-pants French cheese (which was probably made in Wisconsin).

Yeah, we had our mozzarella sticks and green can parm, but as far as differentiating between regional choices, styles, or even types of milk? Well, that was strictly confined to fancy restaurant territory. America had a lot going for it, but terroir was not one of those things.

All that has changed over the last few decades…

[Photographs: J. Kenji Lopez-Alt]


Read J.’s full review over at:  Bonne Bouche Goat Cheese from Vermont Creamery | Serious Eats.



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