About Me

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I received teaching and engineering degrees and have traveled extensively, living ten years outside the US. I moved from the big city of Houston to a small sleepy community in North Carolina, which has been a tremendous change and a great inspiration for my novels, full of the local color. My time has been filled with writing and helping to physically construct three additions to our former farmhouse. I have a great view of the mountains ten miles away across the broad valley and the sunsets are breathtaking. I am an avid reader of all kinds of mystery and contemporary fiction.

Tuesday, April 16, 2013

Review of Bucherondin Goat Cheese

Review of Bucherondin Goat Cheese

This past week I made a trip to the local Whole Foods about an hour from my small town. I like to treat myself every once in a while and, of the cheeses I like, goat cheese is my favorite. However, I couldn't afford much of Bucherondin. I bought about an inch and a half from the small log, but I am so glad I did. It is so good.

Bucherondin is a French pasteurized goat milk that is shaped into a log (buche means log) and has a white bark-like crinkled coating on the outside. The outer most part of the inside has a creamy texture and is quite mild and the center of the log has a rougher texture that gives this cheese the distinctive goat cheese tanginess. Bucherondin does not have as strong a taste as most goat cheeses, but it is stronger than a goat gouda. It has no sharp aroma and is not very salty. A pleasant goat cheese, even for those who prefer cow's milk cheeses.

This goat cheese went well with a 20-year old mellow port, but at $18.99 per pound, I can't afford much, not even for a splurge. Therefore, I will eat it sparingly and savor every bite.

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