Description
Chèvre Bûche Cheese
About Chèvre Bûche
Sometimes French cheese names are wonderfully straightforward. Chèvre means goat and bûche means log, so Chèvre Bûche is, quite literally, a goat’s cheese log. No mystery there!
Goat’s cheese has been part of French food culture for centuries, particularly in areas such as the Loire Valley and Poitou-Charentes. There’s even an often-repeated story that goats became established in this part of France following the arrival of the Moors in the 8th century. Whether the story is quite that simple is another matter, but goats certainly proved perfectly suited to the landscape and climate.
Chèvre Bûche starts with goat’s milk which is gently set before the curds are drained and formed into those distinctive long logs. As the cheese matures, a soft white bloomy rind develops on the outside. It’s completely edible and, for me, an important part of the cheese.
The clever thing about the log shape is that you can get several textures in a single slice. When young, the centre is bright white, fresh and slightly crumbly. As it ripens, the cheese begins to soften from the rind inwards, creating a lovely creamy layer around that firmer centre.
And, of course, being a log means you can cut it into perfect little rounds. Very handy when there’s a baguette nearby.
Chèvre Bûche – Jen’s Tasting Notes
Chèvre Bûche is all about that lovely contrast between fresh acidity and creamy richness.
The centre has a clean, lactic tang with flavours that remind me of lemon, yoghurt and sometimes green apple. Towards the rind, everything becomes softer and richer, with gentle mushroomy and earthy flavours beginning to appear as the cheese matures.
Leave it to ripen a little longer and the difference becomes even more noticeable. The fresh citrus notes mellow, the texture becomes creamier and you’ll start to find nuttier, more savoury flavours.
Goat’s milk has its own distinctive character, which is sometimes rather unhelpfully described simply as ‘goaty’. A good Chèvre Bûche shows there is much more to it than that — fresh, grassy, citrusy, creamy and beautifully balanced.
How to Serve and Pair Chèvre Bûche
- Make sure you take it out of the fridge a good hour before you want to eat it so it can come up to room temperature.
- Classic pairings: The absolute classic has to be Sauvignon Blanc from the Loire Valley. Sancerre is my favourite; its crisp acidity and citrus notes are brilliant with the fresh tang of the goat’s cheese.
- Something a little different: If you’re a red wine drinker, keep it light. A young Beaujolais works beautifully without overwhelming the cheese.
- On the plate: I love Chèvre Bûche sliced into rounds on toasted baguette with a drizzle of honey and a little fresh thyme. Simple, but absolutely delicious.
- In the kitchen: It’s brilliant crumbled over salads, baked into tarts or simply grilled on a slice of bread. Warm it gently and the outside becomes wonderfully creamy while the centre keeps some of its fresh, tangy character.
Jen’s note: People often tell me they don’t like goat’s cheese because it’s too ‘goaty’. My advice is always to try it at different stages of ripeness. A young goat’s cheese can be fresh, citrusy and almost yoghurt-like, while the same cheese a few weeks later can be creamy, earthy and much more savoury. Don’t write off an entire milk type because of one cheese!
Buying Chèvre Bûche
- Brand or Producer: Eurilait
- Product name: Chèvre Bûche
- Milk: Goat
- Country: France
- Region: Poitou-Charentes
- Strength: Mild to medium
- Vegetarian: Yes
- Suitable for pregnancy: No (unless you remove the rind and/or cook with it)
- Allergens: MILK
Sizes and Prices
- 100g wedge, £2.60
- 500g wedge, £13.00
- Whole log (approx. 900g), available to pre-order
Storage Advice
- Keep refrigerated
- Wrap in waxed paper or cling film
- Remove from the fridge before serving
- Consume within 10 to 14 days of opening
Delivery and Collection
- UK wide courier delivery
- Click and collect from our Pangbourne shop
- Free local delivery available for selected postcodes
Ingredients (Allergens are listed in capitals)
MILK, salt, starter cultures, rennet, mould cultures
