Bijou, Vermont Creamery Crown Jewel {& #WrinklesAreSexy Giveaway!}

by dccheese on December 9, 2014

in American-NewEngland,American-Northeast,Brews,cheese for holidays,cheese plates,cheese plates,Cheese!,Goat,Nuts,pairings,white wines

Part II of our celebration of Vermont Creamery’s 30th Anniversary year — read more about our visit to the Creamery here, and continue below to learn about Bijou & our special holiday giveaway!

Bijou | Vermont Creamery |

You’ll recall we’ve highlighted Vermont Creamery’s wrinkly cheeses before: Coupole was featured here, and Bonne Bouche hereBijou is the tiny crown jewel of the collection — literally, “bijou” means jewel in French — a little button of bright, lactic, lightly yeasty and nutty chèvre that is just aged a week before shipping out. At this year’s cheesemakers festival, I attended a vertical tasting seminar where we tasted VC’s fresh crottin side-by-side with Bijou to taste how quickly the geotricum candidum (the mold that creates that wrinkly rind) begins to change the flavors of the milk.

crottin vs. bijou | aged goat cheese |

Bijou must particularly be thriving in its new aging rooms; just this year it received a blue ribbon at the American Cheese Society awards, gold at the Fancy Food Show, and gold at the World Cheese Awards. Its petite size makes it hard to share; fortunately it comes two-to-a-pack. 😉

bijou goat cheese |

Bijou is perfect for slicing and toasting on a split baguette or baking and serving over greens for a classic French salad. I love it atop roasted beets, drizzled with pomegranate molasses and sprinkled with roasted hazelnuts.

bijou, beet, hazelnut |

bijou beet stack |

Pair Bijou with a crisp chenin blanc or viognier, or a Belgian white ale. And baguette and hazelnuts.


Vermont Creamery giveaway |

And now for our holiday giveaway, sponsored by Vermont Creamery, 34 Degrees and Brooklyn Slate. We’re giving away the prize pack pictured above, including a Brooklyn Slate cheese board, chalk and wood cheese knife; two boxes of 34 Degrees crisps; and one of each of Vermont Creamery’s wrinkly cheeses, bijou, cremont, coupole & bonne bouche.

3 ways to enter the #WrinklesAreSexy + Curdwise Giveaway:

(1) Leave a comment below telling us, what is your favorite holiday cheese?

(2) Leave a comment on our giveaway post on Facebook; and/or

(3) Subscribe to our monthly cheese newsletter.

Contest closes at 11:59pm EST next Wednesday, December 17. (Winner must be a resident of the US.)
Disclosure: We each received the above package to facilitate our review; as always, all opinions are our own.


Jeffrey December 9, 2014 at 12:13 pm

I like brie warmed, covered in pecans and honey.

Chelsea December 9, 2014 at 1:02 pm

I love me some Harbison for the holidays!

Nate December 9, 2014 at 3:41 pm

Loved the Boune Bouche we had at Thanksgiving this year but I would have to say Kunik for me!

dccheese December 19, 2014 at 11:56 am

Kunik is always a favorite here, too.

Amanda December 9, 2014 at 4:11 pm

I have become rather fond of eating Haloumi as my holiday cheese. Sadly I end up having to share it though, which is so hard!

Kathy richman December 10, 2014 at 6:28 am

My favor holiday cheese is blue

Shannon December 10, 2014 at 6:34 am

Rolf Beeler Appenzeller and Springbrooks Reading Raclette !

Katherine December 10, 2014 at 8:41 am


Wenceslao Moreno December 10, 2014 at 10:38 am

For the last couple of years I’ve enjoyed bringing a Winnimere to parties, though often my standby is a really nice aged cheddar, along with some appelstroop (particularly with folks’ who just haven’t been thinking that hard about cheese…”Here, try this. Yeah, it’s cheddar, but it’s CHEDDAR.” I find it’s a good way to get people to start peering harder at a cheese case.

dccheese December 19, 2014 at 11:56 am

Yes! That is so true — it all starts with rocking people’s previous notions of what cheese is, and cheddar is a great starting point. (We like to keep our Winni to ourselves, anyway. ;))

Erin December 10, 2014 at 4:55 pm

I serve Bonne Bouche with hotpepper jelly, mustard, coarse salt and country pate. Mmmmmm

Allison (Spontaneous Tomato) December 10, 2014 at 7:02 pm

My favorite cheeses to serve at holiday parties are (baked) brie and camembert. (But I also love goat cheese and cheddar!)

tammigirl December 11, 2014 at 10:20 am

Holiday cheese? We are cheese piggies around here, and wait for no excuse, really, to have all the cheese we please. If I had to claim a certain cheese treat as my holiday favorite it would be the popovers my husband makes around the holidays. Tied closely with a pastry wrapped baked brie with berries, pecans and honey-maple syrup concoction.

dccheese December 19, 2014 at 11:54 am

We like your philosophy! Cheese needn’t be saved for a special occasion, that’s for sure!

Dandi D December 13, 2014 at 7:03 am

For holidays and anytime, my favorite cheese is aged white cheddar.

The House Mouse December 13, 2014 at 9:45 pm

Love Murray’s Greensward for the family during the holidays, but when I’m on the go during the shopping rush, a crottin of Bijou for snacking is the best snack ever!

Sarah H December 14, 2014 at 9:17 am

Brie! Wrapped in pastry and baked, or simply spread on a cracker or slice of bread and topped with a dollop of preserves.

Amy M December 14, 2014 at 11:58 pm

I love baked brie!

shaunie December 15, 2014 at 9:51 pm

My favorite is wisconsin cheese

shaunie December 15, 2014 at 9:53 pm
shaunie December 15, 2014 at 9:53 pm


LynneMarie December 16, 2014 at 7:42 pm

My favorite holiday cheese is one I’ve only had once. Not sure what it was called, but it was a provolone that had unsalted butter in the middle of it.

Maria December 20, 2014 at 7:46 pm

I love a brie topped with brown sugar and fruit preserves wrapped in puff pastry and baked until ooey gooey!

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