Apr 2010 Featured Cheeses | Cheese of the Month Club

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Bonne Bouche

Mirabo Brie with Walnut

Fromage d'Affinois

Featured Cheeses	Original Gourmet Cheese Club
	3 cheeses per month	3 cheeses per month
Bonne Bouche
Mirabo Brie with Walnut
Fromage d'Affinois

Bonne Bouche

Country: United States
Cheese Texture/Type: Soft; Ash-Ripened; Bloomy Rind
Cheese Milk Type: Goat
Cheese Age: 10-80 days

Bonne Bouche is no ordinary cheese. Hand ladled and ash-ripened, the cheese is round – resembling brie – contrary to the logs of goat cheese more prevalent in the United States. Introduced by the Vermont Butter and Cheese Creamery in 2001, this cheese is extraordinary. When you taste it, you, like many, may be skeptical that a goat cheese of such quality could possibly be made in the U.S., but Vermont artisan cheeses now rival those produced in Europe. Not surprisingly, Bonne Bouche won instant acclaim nationally among food writers, retailers and chefs. The first year it was introduced, it won first place for aged goat cheese at the American Cheese Society competition.

Mirabo Brie with Walnut

Country: Germany
Cheese Texture/Type: Semi-soft
Cheese Milk Type: Cow
Cheese Age: 45 days

Mirabo Walnut is a classic Brie crafted in German style. Made with pasteurized milk, it is a creamy soft cheese with a mild, pleasantly tasty flavor. Enjoy this Brie at its peak of flavor by opening the tin and unwrapping, letting the cheese stay at room temperature for one hour before serving. As a classic dessert cheese, it is perfect for rounding off a meal. You can also serve between meals with plain crackers or crusty bread.

Fromage d'Affinois

Country: France
Cheese Texture/Type: Soft; Bloomy Rind
Cheese Milk Type: Cow
Cheese Age: 30 days

A bloomy rind cheese with lots of flavor, Fromage d’Affinois is mild and buttery. Often confused with brie, its texture is similar to a creamy cheesecake. It is made using a process known as ultra filtration. This imparts a taste like a triple-crème, although the fat content is closer to a double-crème. Enjoy it with grapes, pears, strawberries or crusty French bread. Accompany it with a tasty zinfandel, a sauvignon blanc or a viognier.

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Featured Cheese - April 2010