From Farm to Table: the Path to Geotrichum Rinded Cheese March 13, 2014 // by Joey Conner Facebook Twitter Pinterest Email Your Name* Your Email* Your Friend's Email* Explore the journey our geotrichum rinded cheeses, Bonne Bouche, Cremont, Bijou and Coupole, take. From the Vermont family farms where goats are milked to your table, our cheesemakers work hard to produce unique aged cheeses. Learn more about geotrichichum cheeses here.