Bûcheron

Hailing from the Loire Valley in France, Bûcheron is a traditional cheese made from goat's milk. Interestingly, it was the first French goat cheese that was exported to the United States. Bûcheron has an ivory-colored rind and interior, while flavors may vary – when young, the center is dense and crumbly with sharp and tangy notes and mushroomy flavors, but with age, the paste starts to break down, resulting in a soft and gooey layer that's in contrast to Bûcheron's firmer center with lemony flavors.

Semi-aged and ripened for 5 to 10 weeks, Bûcheron is traditionally produced in short logs that are sliced and sold as small rounds in stores. It is recommended to use Bûcheron in salads, sandwiches, with crusty bread, chutneys, fruit jams, or crackers.