There is an old saying that goes “age doesn’t matter, unless you’re a cheese”. .” But besides the humor in it, there is also a certain truth behind the joke. . Actually, aging in cheese (or ripening) is the most important part of making cheese.

Cheese is placed in particularly controlled conditions, letting them develop the look, the texture, the flavor, and even the aroma properties that make them different from other cheeses. With proper ripening, the bloom blossoms on Camembert, the holes magically become into 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. In the end, these processes enrich the texture of the cheese as well as intensify its flavor.

In order to have their own unique characteristics, most cheeses are aged between the periods of two weeks to two or more years. Therefore, the longer the cheese is aged, the firmer, sharper and more distinctive its texture becomes.

Cheeses like the Stravecchio Parmigiano Reggiano for instance, are allowed to ripen for 24 to 36 months and thus its interesting nutty-fruity taste and its 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, there are some cheeses that are ripened halfway through these cheeses are called semi-aged cheese for only about 5 to 10 weeks only. And Bucheron Soignon is one of the great tasting semi-aged cheese in the market today.

Bucheron Cheese is a goat’s milk cheese, a native produce of Loire Valley in France. Widely available and absolutely tasty, the Bucheron makes a perfect ingredient for a salad or sandwich. It has a soft, creamy center that has almost the same texture as a typical chevre (goat cheese), but typical is the last word that would describe this particular cheese.

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.

The Bucheron cheese has a very interesting characteristic it has a layer of gooey cheese around the large chalky core, plus a thin bloomy layer of mold like that of brie cheese thanks to its youth. This is because softly ripened cheeses are aged from the outside in, thus the interesting center of the Bucheron.

Buying the Bucheron cheese is like buying two different cheeses at once: a creamy, mushroomy center, and a dry, clay-like and tangy fresh goat milk at the crust. Go ahead and try Bucheron cheese today! Try the Bucheron cheese toady and sink slowly into heaven!

Find out more about Bucheron Cheese.

Comments are closed.