TRADITIONAL PLAIN GOAT'S MILK BÛCHE

This goat cheese in the traditional log shape is matured for a few days, developing a thin edible layer of mold due to the action of the penicilium. The texture is delicate and melting, lightly tangy, typical of goat’s milk cheese.

Perfect with fig, date or apricot cakes. Top fresh goat cheese with salt and pepper and drizzle with olive oil. Top lightly toasted bread with fresh goat cheese and drizzle with honey. Ideal when sliced in salads. Pairs with light white wines like Chardonnay or Sauvignon Blanc, or even pair with a sweet wine.