Aged Goat Cheese “Crottin”
An American line of French-style ripened goat cheeses wouldn’t be complete without a small Bijou-like Crottin. Bijou is French for “jewel” and epitomizes all that is special about goats’ milk and the making and caring for a small cheese. This geotrichum-rinded cheese has a unique sweet and yeasty flavor.
Made with fresh pasteurized goats’ milk from family farms, Bijou curd coagulates overnight, drains in cheese cloth and is then shaped into little buttons. Dried, and ripened for one week, Bijou evolves with time, gaining a sharpness and complexity after thirty days. Serve toasted on baguette with a salad for a traditional French Bistro Chevre Chaud or on a cheeseboard.
Bijou 2 by 2 oz.
Two small cheeses in the crottin style. Coming soon - new, improved clear, stackable package.
Bijou 2 oz. (crate by 15)
Foodservice crate for use in the kitchen, cheeseboard or to sample
- All natural with no additives or stabilizers
- Made in Vermont with fresh goats’ milk from family farms
- An aged crottin with a geotrichum rind
- Robust, but delicate flavor with notes of yeast and hazelnuts
- Melts nicely without separation
- Perfect toasted on a baguette and served with a green salad or on a cheeseboard
- Pair with Gewurztraminer, Sparkling Wine, or Belgian Ale
- Gluten free
- Cheese is a live product. It needs to breathe and can be sensitive to changing conditions
- Leaving the cheese in the packaging will protect it and create the right environment for further rind development, aroma, and flavor.
- Leave the cheese at room temperature for 1–2 hours before serving to experience the full flavor.
- If you prefer an even drier cheese to grate or marinate, let the cheese dry up to a week, uncovered, in the refrigerator.
- Blue mold is not harmful, remove it with a tip of a knife and enjoy the delicate but complex flavor of our geotrichum rinded cheeses.
- If you have leftover cheese, rewrap the cheese in its wooden crate with plastic film. Waxed, parchment or cheese paper is also an appropriate alternative.