Showing posts with label vermont butter and cheese company. Show all posts
Showing posts with label vermont butter and cheese company. Show all posts

Friday, July 24, 2009

Bonne Bouche part 2

So, after the sd memory card debacle, I only had 1/2 of the Bonne Bouche left. Not a lot to photograph, but still yummy. This is an ash-ripened goat milk cheese. Phenomenal cheese. I know I often say that something is one of my favorites, but this cheese is always in my top 5. Always. Even when I haven't had it for over a year and I feel as though my heart might break.

I did share with some of my co-workers. The responses ranged from "OhmyGod what is that?" to general lip smacking sounds while eyes rolled in the back of their heads. I also heard some moaning. Yes, this cheese is that good. If this cheese were a rock star it would be the Beatles on the Ed Sullivan show, and I would be one of the screaming throng.

I want this gooey, creamy, salty, grassy, green veggie, goaty, milky, lactic, nutty, acidic dream of a cheese. I'm so sad that I have no more, but super excited that I'll be picking up at least a dozen of them at the VT cheesemaker's festival.

Friday, July 10, 2009

Bonne Bouche part 1

I am so excited! My friend Adam went back to VT a few weeks ago for his graduation from NECI. I told him that if he brought back some Bonne Bouche I'd be the happiest girl in the world. He came back with no cheese. His father, he alleged was going to be sending a care package and would send some cheese with it. Today I got that cheese. Adam's father rocks!

Bonne Bouche is one of my all time favorite cheeses. Seriously. I know I appear to have a lot of favorite cheeses, but some of them are more favorite-er than others we will now all pretend that favorite-er is a word. Bonne Bouche is one of them. She is a pasteurized goat cheese from Vermont Butter & Cheese Company and while everything they do is delicious, the Bonne Bouche is the best.

So I opened it at work to give everyone a taste. I took a bunch of lovely photos. While on the bus ride home I was thinking about how to write this post. What would I say? How could I possibly convey the awesomeness of this cheese? Would it be in poor taste if I said it gave me a mini cheese orgasm? Would I be lying if I said it was just mini? How could I do this cheese justice?

I get home, scarf down some dinner, sit down and turn on the camera to transfer my lovely photos. "Memory card requires formatting". What?! Formatting? But if I format I'm going to lose all my photos. My lovely pictures. My glorious cheese porn. I call my brother to see if he can help. Is there anything I can do? He gently but firmly tells me that it's over. The photos are gone. I have to accept it and move on with my life.

Even as I sit here typing I have not formatted the card. I keep thinking that somehow, by some miracle it will work. My cheese photos will just magically appear. Instead of the lovely post I was going to do tonight I am going to do dishes and clean out my fridge. Which I was going to do anyway, but after I did the awesome post.

Maybe I'll play some loud music to perk me up. Barry Manilow do your thing!

Wednesday, March 18, 2009


No, I didn't just sneeze. Bijou is a lovely goat's milk cheese from Vermont Butter & Cheese Co. in the Green Mountain State. True, they don't make nearly as much cheese as Wisconsin or California, but VT is tiny. If VT was as big as those other states they would surely give them a run for #1 cheese-making state. BTW, look out WI, CA is coming after you.

I want you all to know that this post is 100% biased. I love goat cheese, I love VT, I love anyone who promotes goat cheese through creating, marketing, or eating. Enter Allison Hooper. If goats were to form a religion it might be called Hooperism. I myself am proud to be a "Hooperette".

Allison Hooper is the co-founder of Vermont Butter & Cheese. She is the creator of the Vermont Cheese Council. She is the president of the ACS. She is also really really nice. * I could go on and on about Allison Hooper, but my celebrity babbling, are not interesting to you, so I'll just say this, Allison rules. Hardcore.

Back to the cheese. So, recently Martha Stewart said that Bijou was one of her favorite cheeses.** But what is it? Bijou is a small goat's milk cheese aged for a little over two months. Flavors here are slightly sour, a bit citrusy, a wee bit goatish and little bit of grassiness when young. As it ages it....ok listen I've got to be honest. I don't eat this cheese aged very often. It doesn't last in the shop usually, and it certainly doesn't last in my crisper. I like it young. Young and creamy and sour and spreadable and yum. As it ages it becomes harder and more "Crottinesque", an intense goaty, sharp, saltier cheese.

Bijou comes in a two pack. You can eat one now, and then age the other, or you can be like me and eat them both with a fresh loaf of bread. Patience is a virtue, but cheese is tasty now!

It's so creamy and is aged, yet retains its fresh goaty goodness.

*To be honest, I haven't met Allison Hooper. I got all weirdly nervous last year and so I did say hi and she hi'd my back, but nothing more.

**When I picked up the Bijou from work I didn't know that Martha had given the official "good thing" thumbs up. I have been waiting for the Bonne Bouches to come into the shop. WAITING. STILL WAITING. In the interim I thought, well, a good Bijou is better than no VT cheese at all.

Sunday, February 15, 2009

Revisiting a Cheese

So this past December I made a post about the Bourbon Chocolate Torta from Capriole in Indiana. Don't remember it? Here it is again.

When I was in culinary school I would often pick products to use that I didn't care for. Why? Because you have to think outside of yourself when you talk about food. Just because I think that shrimp is the work of the devil doesn't mean that everyone thinks that.

Well, I took my culinary training, and combined it with my love of cheese, and my desire to make more dirty dishes and voila! I present to you Bourbon Chocolate Torta Cheesecake!

For the topping I made a little mascarpone icing. Now this blog is NOT a recipe blog, but when I come across something cheesy and delicious I feel it it would be reckless for me not to tell you about it. So, if you want to make this here's a recipe for you. You should be able to get one 9" springform pan cheesecake:

For the Crust:

The go to is usually graham crackers, but I like experimenting with different crusts. Sometime I use grahams, sometimes ginger snaps, sometimes no crust at all. If you are going crustless you're going to have to do this in a waterbath. For all your crust needs I would recommend looking in the Joy of Cooking. They're experts. I'm just a wench. I'll tell you that I looked through my cupboards, and all I had were chocolate wafer cookies, and that's what I used (sans butter). It added a fudgey consistency that I really like.

The Filling:

You should have an oven at about 350 F. Now, only you know if your oven is calibrated. If your oven runs hot use 325 F or so, if your oven runs cold raise your temperature a bit.

  • 1# cream cheese
  • 3/4 # Bourbon Chocolate Torta-purchased from your local cheese shop of course!
  • 1/2t vanilla extract
  • 1 c sugar
  • 4 large eggs
  1. Take the cream cheese and goat cheese and using your paddle attachment on your mixer combine the two cheeses until you have a homogeneous mixture.
  2. Add the vanilla extract
  3. Scrape down the edges of the mixing bowl
  4. Add your sugar slowly while the mixer is going
  5. Scrape down the edges of the mixing bowl
  6. Add your eggs one at a time until well incorporated
  7. Scrape down the edges of the mixing bowl. If you have any lumps (that aren't pecans or raisins) run the mixer a little bit more until the mixture is smooth.
  8. Do Not Clean the Mixing Bowl-yet

Pour this into your crust and bake this in your 350F oven for about 50 minutes. I have a bit of a wonky oven, so I rotate my cheesecake 180 degrees halfway through baking time.

When is the cheesecake done?/How long will this take?

I will give you the answer made famous by my first culinary instructor: "It's going to take as long as it takes until it's done"*. 50 minutes is a ballpark. Not etched in stone.

Now, even though it has an end tag of "cake" cheesecake is really more of a pudding. Putting a toothpick in the middle is not going to give you an accurate description of where you're at in the baking process. Instead, tap the pan a bit. The edges should be firm and the center should be a little jiggly like jello. Your cheesecake is now done.

Turn the oven off and let it hang out in the residual heat for 10 minutes or so. Then, take it out and put in on a cooling rack until completely cool. Once cool, cover it up and put it in the fridge. Ideally you want to have that delicious dessert sit for 24 hours, but if you're impatient like me, 6 hours or so will be enough.


Do what you want. Ice it, don't ice it. It's your decision. Here's what I did for mine

Using the same mixing bowl that probably has a little bit of cheesecake batter left on it, I(using a rubber spatula) mixed everything together until it tasted 'just right'. and then when the cheesecake was cooled I put the icing on, covered it up and refrigerated it.

I find I must now say that while I find the Bourbon Chocolate Torta a bit too sweet on it's own and filled with malarkey, it is a great cheese to bake with. It makes a ridiculously good cheesecake. Yum!

*Chef Bob Long was my first chef instructor at NECI. He always pushed me to do my best and whenever I got stressed out or frustrated would be quick to remind me that what we do, while important, is food not brain surgery. Chef Bob died last year and while I am sad at his passing, I feel joy in knowing that I'm the type of person I am today, both on a culinary level and a personal one in part to the teachings of Chef Bob.