Vermont Butter & Cheese Company: Bijou

When we think of French goat cheese we reminisce about the open air markets where small, delicately ripened, Crottins de Chavignol are on display. An American line of French-style ripened goats’ cheeses would not be complete without a small bijou-like crottin. “Bijou” is French for jewel and this new cheese epitomizes all that is special about goats and goats’ milk, and the making and caring for a small cheese.

Bijou is made from pasteurized milk. After 24 hours of maturation/coagulation the fragile curd is transfered into cheese cloth to drain overnight. The next day, the Bijou are formed and moved into a drying room. After a day in “sechoir” the cheeses are transferred into the aging room where the natural geotricum rind will grow in a controlled environment. At the right maturity, the cheeses are wrapped in their individual “micro-cave” packaging.

When wrapped in its micro-cave, the cheese is still fresh with a delicate rind. As it ages the interior becomes soft and the flavor more robust. When in France, you cannot read a menu that does not include “chevre chaud. Simply cut Bijou in half and place rind side up on a baguette. Toast under the broiler for five minutes and serve with a salad. This French-Style Bistro entrée is perfect for a gathering with friends.

For more information on how to store or serve Bijou, visit “Cheese Talk”.

Milk Type:	Goat
Weight:	2 ounces
Shelf Life:	45 days (depends on ripening preference)
Rennet:	Microbial (non-animal)
Ingredients:	Pasteurized goats’ milk, culture, enzymes, salt
Butterfat:	21%
Key Features:	-	Mild, fresh goats’ milk flavor
	-	Texture very smooth and creamy
	-	Rind sweet and mild
	-	Notes of fresh flowers, citrus, hazelnuts, yeast
	-	Packaged in its own “micro-cave” to protect the cheese and allow the cheese to continue to ripen
Serving Suggestions:	-	Make a traditional “Toasted Bijou” salad.
	-	Dry Bijou in the cooler and add olive oil with fresh herbs.
	-	Feature several Bijou both fresh and aged on a cheese board with crusty bread, nuts and dry fruits
	-	Fold slices of prosiutto around slices of Bijou, warm in the oven until cheese melts, serve with braised or fresh marinated endive.
	-	Grill on top of a caramelized onion tart or frittata.
	-	Dry in a cooler and shave or grate to give intense aged goat cheese flavor to all dishes and sauces.
	-	Place slices of Bijou on phyllo dough, bake for five minutes. While browning in the oven cook a blend of dried cherries, chopped hazelnuts, and honey to serve as an accompaniment.

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Vermont Butter & Cheese Company
Websterville, Vermont 05678
800-884-6287