Bonne Bouche

Bonne Bouche

Ash-ripened Goat Cheese

Bonne Bouche is the flagship of Vermont Creamery’s signature geotrichum-rinded aged goat cheeses.  Introduced in 2001, Bonne Bouche quickly won acclaim. Today it is one of the most popular “geo” cheeses on the market and has been awarded some of the most prestigious honors in the cheese world. Reminiscent of the Loire Valley cheeses of France, Bonne Bouche means “good mouthful” and is indeed a tasty bite.


Made with fresh pasteurized goats’ milk from family farms, the curd is carefully hand ladled, lightly sprinkled with ash, and aged just long enough to develop a rind. After about ten days, the cheeses are packaged in their individual crates and sent to market where they will continue to age up to eighty days. As a young cheese, the rind has a pleasant yeast flavor and creamy interior becoming softer and more piquant as it ages.


  • French for "tasty bite"
  • Soft ripened with tree ash
  • Light and fluffy with notes of citrus
  • Becomes more robust with age
  • Serve on a cheeseboard or roasted with fruit

buy online with Murray's Cheese

Nutritional Facts

2014 Whole Foods Market Supplier Awards


2012 Fancy Food Show

  • Winner “Outstanding Product Line”
  • Bonne Bouche, Winner—Best Cheese or Dairy Product
  • Mini 1 oz. Sea Salt Crystal Cultured Butter, Winner—Best Perishable Food Service Product

2011 World Cheese Awards

  • Bonne Bouche, Gold—Soft goats’ milk cheese plain, mould ripened
  • Cremont, Gold—Cheese made with the milk of more than one animal