Wrinkled Rinds from Vermont Creamery {Giveaway!}

by dccheese on March 26, 2013

in American-NewEngland,Brews,Bubbly,Goat,reviews and giveaways

To a curd lover, nothing signifies spring like the sight of fresh goat cheeses appearing at the cheese counter. And while fresh, unadorned chevre definitely has it place (I like it on my morning toast), we like something a little more visually interesting on our spring cheeseboards. Like these brainy, wrinkly beauties from Vermont Butter & Cheese Creamery. The gang at VBC goes so far as to call them “sexy wrinkled cheeses,” and I can’t say I disagree.

Vermont Creamery goat cheese

Bijou, Coupole and Bonne Bouche (left to right, above) each begin from the same pasteurized goats milk. The petit Bijou is the youngest of the trio and remains pretty firm. It’s great for slicing and serving atop spring greens. The domed Coupole retains a fresh, chalky center, but starts to get that wilting, creamy line under the rind as it ages. When ready to eat — at room temperature, of course — the rind will actually slip and smudge when you handle it, so place it on your cheeseboard with care. Coupole has the brightest flavor of the trio and would go nicely with your spring rosé or Belgian ale. (I enjoyed it with Brewery Ommegang Duvel Rustica. And I must confess, I chose that beer at least partially due to the goat on its label.) Bonne Bouche — which Jill once called the cheese equivalent of Lay’s potato chips — is dusted with ash before aging and gets a little more yeast flavor, a little more luscious ooze, and is better matched with a sparkling crémant from the Loire Valley. (These cheeses are inspired by goat cheeses of that region of France, so its wines are a natural pairing.)

Vermont Creamery Coupole

But what gives the rinds those distinctive wrinkles? Geotricum yeast. In the right conditions, the yeast grows on the surface of the cheese to give it that brainy appearance. These cheeses are common in France, but it was a many years long labor of love by Allison Hooper — and later aided by French-intern-turned-cheesemaker Adeline Druarte — to replicate the cheeses in Vermont.

Vermont Creamery cheese giveaway

Update: The giveaway is now closed. Congratulations to Brooke!

GIVEAWAY:Vermont Creamery is so excited about their wrinkly geo cheeses that they’ve offered a trio to one of our readers — along with a copy of In A Cheesemaker’s Kitchen, a lovely cheese-infused cookbook from founder Allison Hooper. To enter, just leave a comment below letting us know how you enjoy your spring goat cheese. For additional entries, like us on Facebook &/or subscribe to our forthcoming newsletter, and let us know you’ve done so below. Enter by 11:59pm EDT on Tuesday, April 2, 2013. (You must have a US mailing address to win.)

Disclosure: Jill and I each received a set of cheese from Vermont Creamery for review purposes, and they are providing the giveaway package for delivery to one reader. No other compensation was received and as always, as opinions are our own.


Beth welsh March 26, 2013 at 9:33 am

I love spring goat cheese on toasted foccochia bread and a swipe if nutella

Ian Treuer March 26, 2013 at 9:53 am

I love spring goat cheese on fresh home made bread, with a little honey drizzled on top

Laura C. March 26, 2013 at 10:29 am

I love to make crostini with goat cheese and sun-dried tomato jam!

Laura C. March 26, 2013 at 10:30 am

Liked you on Facebook – Laura Parker Craig

Brooke March 26, 2013 at 12:05 pm

If not just plain, let me count the ways….
-a swipe of chevre paired with a dollop of my homemade pepper jelly for starters
-with some honeycomb harvested last summer from our bees!!
-coupole with some lemon curd works wonders with that lemony flavor already present in the cheese itself
-with crusty bread and a nice crisp rose anywhere outdoors

and many more…..

Brooke March 26, 2013 at 12:08 pm

I also subscribed to your newsletter just now and already previously liked you on facebook if that counts too…thanks!!

Elizabeth March 26, 2013 at 3:29 pm

Two ways immediately come to mind: on its own with really good bread, or as part of a spring-y salad with fresh greens.

Elizabeth March 26, 2013 at 3:30 pm

Also, I just liked you on FB and signed up for the newsletter too!

s. March 26, 2013 at 7:08 pm

Like you on facebook.

s. March 26, 2013 at 7:09 pm

My favorite way to enjoy them is by themselves..especially if they’re from the 1st batch of the season. Then, the next time I have them… I add a little local raw honey :)

Jesamyn Angelica March 26, 2013 at 10:37 pm

As is, smeared on fresh epi bread from Acme Bread in the Ferry Building, SF. (Also, liked you on fb!)

manda March 27, 2013 at 11:48 am

I like goat cheese and honey.

Kate McCarthy March 28, 2013 at 10:43 am

Nothing gets between me and my spring goat cheese! I like to put a Bijou on a plate and cut little bites off that go straight in my mouth. Feels so indulgent!

Katie C March 28, 2013 at 10:48 am

Goat cheese with Potter’s Crackers!

I had already liked you on FB AND signed up for the newsletter!

Ashley March 28, 2013 at 2:33 pm

I like to eat my goat cheese with really thin water crackers, topped with some jam, along with a side of prosciutto and nuts.

Danielle Shattuck March 29, 2013 at 12:24 am

Fresh spring goat cheese by the spoon full; Spring is the best!

k March 29, 2013 at 11:51 am

Delicious cheeses! A stickler comment: Geo. candidum is a mold, not a yeast. A very, very yummy mold…

Marnely Rodriguez Murray March 29, 2013 at 1:47 pm

Love spring cheeses slathered with a pea and asparagus pesto on crusty bread!

Marnely Rodriguez Murray March 29, 2013 at 1:47 pm

I signed up for your newsletter!

Marnely Rodriguez Murray March 29, 2013 at 1:48 pm

I like you on FB!

Ray March 29, 2013 at 2:01 pm

I like goat cheese on top of my chicken spring mix salads! Thanks!

Ray March 29, 2013 at 2:02 pm

I like you on Facebook

Jeffrey March 29, 2013 at 9:11 pm

I love goat cheese on pizza, it has such a great texture.

Jeffrey March 29, 2013 at 9:12 pm

I like your Facebook page.

Renata March 29, 2013 at 9:14 pm

Goat cheese on pizza is divine!

Renata March 29, 2013 at 9:14 pm

I like you on Facebook too!

Georgiana March 30, 2013 at 4:19 pm

Goat cheese is fabulous in a chicken tomato spinach panini sandwich! So yummy and crispy wholegrain bread too!

Georgiana March 30, 2013 at 4:20 pm

Facebook fan too! Thank you for the delicious giveaway!

Meryl March 30, 2013 at 6:35 pm

I like goat cheese on a crusty baguette.

Meryl March 30, 2013 at 6:36 pm

I subscribed to your newsletter.

Louis March 30, 2013 at 6:36 pm

I love goat cheese tossed into pasta.

Louis March 30, 2013 at 6:37 pm

I subscribed to the newsletter.

Ttrockwood March 30, 2013 at 10:44 pm

I love spring goat cheese with raisin walnut toast, dried apricots, sliced apple and slices of fennel as a snack plate lunch!

Carolyn G March 31, 2013 at 4:47 pm

I love making crostini and then mixing my goat cheese with a good olive oil and fresh calamata olives! Eat with the fresh crostini. Yum

rachel April 1, 2013 at 11:54 am

I love it on my salad or with roasted peppers!

Marie April 1, 2013 at 12:37 pm

I like to spread chèvre on toast points and then drizzle honey on top of it.

Shannon Veitch Storms April 1, 2013 at 1:28 pm

I like you on facebook and signed up for your news letter! I love Vermont Creamery! I love to have their bijou with spicy pecans.

isabel subtil April 1, 2013 at 2:12 pm

My all times favorite salad in Spring is fresh baby arugula & super thin sliced radishes with Baked Goat Cheese on top.
On the side I have some honey from the Lost Creek, Pepin WI and a couple raspberries. That’s it!
I would love to try the Bonne Bouche…

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