Cheesy Quotations to Inspire Creative Thinking

This is definitely the authentic alternative to many of the goats milk logs, or buche, available that are often Made from frozen curds. This cheese is always made from fresh curd in a large, striking log. It is generously padded in Penicillium Candidum mold as in Brie or Camembert and left to age. Over time the cheese just next to the rind will soften And begin to ooze while the interior is chalky and flaky in texture. It is like having two cheeses in one. And the flavor heightens the experience; it is a lovely balance of a complex aged goat cheese with a lingering finish that begs for another bite.

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