As the saying goes, “age doesn’t matter, unless you’re cheese”. .” But besides the humor in it, there is also a certain truth behind the joke. Aging in cheese, also known as ripening, is actually the most crucial part of cheese making.

Cheese are laid to rest in particularly controlled situations where they are allowed to develop the look, the texture, the flavor, as well as the aroma properties that make them unique. When ripened properly, the bloom blossoms on Camembert, the holes become the classic Swiss, and the veins transform into Gorgonzola.

During ripening, microbes and enzymes develop inside that breaks down the proteins and milk fat into different complex amino acids. The result, a rich texture and an intense flavor.

Most cheeses are aged between two weeks and up to two or several more years. In principle, the longer the cheese is aged, the firmer, sharper and more distinctive its taste and texture becomes.

Cheeses like the Stravecchio Parmigiano Reggiano for example, are ripened for 24 to 36 months, giving it a nutty-fruity taste and a hard, gritty texture. There are some cheeses that are eaten right away, fresh, and not ripened at all, such as the ricotta, cream, and cottage cheeses.

However, some cheeses are ripened mid-range often termed as semi-aged cheese for about 5 to 10 weeks. And one of the greatest tasting semi aged in the market today is the Bucheron Soignon cheese.

Bucheron Cheese is made from pure goat’s milk and is a native delicacy of Loire Valley in France. is a very favorite ingredient for salads and sandwiches because of its rich taste and is widely available as well. It has a soft, creamy center almost the same in texture to a typical chevre (goat’s cheese), but typical this cheese is not.

What makes Bucheron unique aside from its gooey and creamy taste is that it is made in short logs and aged before it is cut into much smaller rounds. Surrounding its creamy center is a ring of a much harder, tangier cheese that tickles your taste buds with a pretty sharpness and complexity that will surely out your typical chevre to shame.

A very interesting characteristic of the Bucheron cheese is its structure it has a layer of gooey cheese around the large chalky core, and a thin bloomy layer of mold like that or brie cheese. Softly ripened cheeses age from the outside in, that is why they have an interesting center.

With Bucheron cheese, you can enjoy two cheeses in one block: a creamy, mushroomy center plus a dry and clay-like tangy fresh goat milk cheese around it. Go ahead and try Bucheron cheese today! Get some Bucheron cheese today and sink slowly into heaven.

Find out more about Bucheron.

Tags : Cheese, Cooking, desserts, dining, food
Categories : Cooking