Buchette cendrée is a close cousin of Saint-Maure-de-Touraine, with the same small log shape and a pretty ash colour. This cheese offers a creamy and soft texture, with a small hazelnut taste which gets stronger over time.
Ripened for at least 10 days, Bûchette may also be presented after weeks in cellars, which gives it a white colour and a stronger savour.
Pairing cheese and wine
A light white wine, such as Saumur, matches the Bûchette.
Notre bûchette cendrée
The family story of the dairy located in Pic started in the 70s, when Jef and Claude Remond decided to set in Tarn and buy a farm with a 25-goat flock. As they grew up in this environment, Julien (37) and Benjamin (32) took over the business in 2012, after some time working for NGOs for Julien and a cheesemaker school for Benjamin. They currently work with 6 milk producers established within 15 km around their dairy, located in Penne.
Did you know that ?
This cheese is a cousin of Sainte-Maure-de-Touraine, respecting a very similar making process. The Buchette Cendrée does not enjoy Sainte Maure PDO for three reasons: theire is no rye straw crossing it, it weighs less (150g vs 250g), and it is not from Touraine, a French region close to the Loire.
Commercial name :
Goat Milk Cheese
Fat content :
Goat raw milk, lactic acid bacteria, rennet, salt