Good morning everyone,
One of the best things about Spring is that goats start producing milk again, allowing for more delicious goat's milk cheeses to be made. The best thing about right now? Is that most of these goat's milk cheeses are in their prime! One of the goat cheeses we are featuring this month is the Bonde du Poitou. It's only 7oz, but this little round packs a lot of great goaty flavor!
Cheese: Bonde du Poitou
Affineur: Hervé Mons
Location: Produced by a small dairy in Poitou Charentes in Western France
Milk: Pasteurized goat's milk
Rennet: Traditional (animal)
When I first picked up this cheese, I expected it to be relatively soft and squishy. I was surprised that it was actually a bit on the firm side. After bringing it home, I opened up the container and was met by a pleasantly goaty, tangy aroma. The smell was quite enticing. I then took the cheese and cut it in half. The result was the picture above. A firm middle that was crumbly and similar to a fresh chevre in flavor. As I tasted closer to the rind, the flavor of the goat's milk became more pronounced, along with some grass and light acidity. I would say the flavoring is along the lines of Crottin. As you let it age, the Bonde du Poitou will get even firmer to where you might want to shave off some pieces.
For those of you that love goat cheese, this is a fun cheese that is a little different than the other goat cheese offerings available right now. I would serve the Bonde du Poitou with a Sancerre and some fresh grapes... yum!
Most Whole Foods Market cheese counters in the Northern California region should have this cheese available. Be sure to swing by and ask for a sample. Until next time, eat, drink and be happy!