Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £2.85 through £17.10
Smoked Chèvre Bûche is a lovely twist on traditional goat cheese. It’s rooted in old French cheesemaking and the Loire Valley countryside, but the smoking adds a new element. The mix of bright acidity and gentle smokiness makes it both easy to enjoy and a bit special. In a creative dish, Smoked Chèvre Bûche offers a dynamic tasting experience, fresh yet savoury, delicate yet complex. It is a testament to how time-honoured traditions can be respectfully reimagined, resulting in a cheese that feels both timeless and entirely contemporary.
Smoked Chèvre Bûche is both rustic and refined. With classic French goat cheese character and gentle smokiness, it stands out. Its snowy rind and log shape enhance any cheese board, while the creamy centre with a hint of smoke is a real treat.
Chèvre means goat in French, and in cheese, it’s all about tangy goat’s milk. The French, especially in the Loire Valley, have made chèvre for centuries. Goats have roamed there since the 8th century. Over time, small farms developed their own cheeses, making goat cheese a staple of rural French life.
Bûche means log, which matches the cheese’s shape. The log isn’t just for looks; it helps the cheese age evenly and slice easily. It fits perfectly on cheese boards or crumbled into salads and tartines.
Smoking cheese began as a way to extend its shelf life in the countryside. Today, it’s mostly about adding smoky flavour.
To make Smoked Chèvre Bûche, the cheese is cold-smoked over oak to preserve its delicate texture. The smoke gently infuses the rind and outer layer, keeping the cheese bright and tangy with added warmth and smokiness.
Smoked Chèvre Bûche is layered and expressive. On the nose, it offers a combination of fresh cream, citrus, and herbal notes characteristic of goat’s milk, intertwined with wisps of wood smoke. There may be hints of toasted nuts, hay, or even caramelised sugar, depending on the smoking wood and duration.
The texture changes as the cheese ages. When young, smoked chèvre is creamy and spreadable with a smooth but slightly crumbly centre. As it ages, it firms and may develop a thin, wrinkled rind for contrast.
Tasting begins with chèvre’s tang, then smoke emerges; soft, aromatic, and savoury. Instead of masking the tang, the smoke smooths it and adds depth. The finish lingers, it reminds me of a gentle campfire!
Jen’s note: Our ‘smoky goaty’ has won over many people (including a couple of our team) who aren’t big goats cheese fans. Its gentle tanginess and smoky flavour are a real hit!
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, salt, starter cultures, vegetarian rennet, natural smoke
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
