Buchette poivre is a delicious cheese that is made from raw goat’s milk. The cheese gets its name thanks to the shape it is given, which is indeed reminiscent of a stick. The cheese is allowed to mature and ferment further in a cold, dark cave. This allows the flavor to further enhance without the cheese getting too hard by losing moisture.
The flavor is simply delicious. Thanks to the high quality of the goat’s milk used, the cheese is clean in flavor, with many notes noticeable thanks to the quality of the milk. Goat farmers are able to maintain such a high quality of milk by milking the goats everyday. The goats are allowed to roam the valley hills, and eat the grass and other tasty morsels from the wooded areas. The cheese takes on these characteristics and, when allowed to develop further, promotes a nutty, hazelnut flavor. Added on top of this is a delicious layer of pepper that infuses a kick of spiciness to the cheese. It is a combination to die for!
This cheese is best eaten on its own, lest we lose some of the subtle characteristics of the cheese. Enjoy with salted, plain crackers or on buttered, crusty bread.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.