Our hearts and taste buds have been captivated by cheese, but not just any cheese—goat cheese, to be more specific, Soignon Goat Buche. This French cheese is a forever best-seller and a favorite among goat cheese enthusiasts. Join us on a trip to France as we dive into the history of Soignon, explore the production process of its traditional goat cheese, and discover the unique characteristics of Goat Buche.
Soignon: A Slice of History
Soignon has been making dairy and cheese products for over 125 years. The company’s roots can be traced back to 1895 when a small group of goat farmers formed a cooperative and established the Saint-Martin-de-Saint-Maixent dairy in the Loire Valley. Fun fact: There is a stream called the “Soignon” at the foot of the town, which inspired their name. Throughout the years, Soignon has remained committed to traditional cheese-making techniques while ensuring quality and good working conditions for every farmer, employee, and goat (!) that is part of their production process.
Production Process:
One of Soignon’s shining stars is their Goat Buche. It’s crafted using the finest goat milk sourced exclusively from local farms. The production process begins with taking utmost care of the goats’ health. Soignon provides veterinarians and technicians to guide the farmers in this regard. When it’s time for milking, the milk is promptly stored in a chilled tank maintaining a temperature between 2°C and 4°C, ensuring the milk is preserved as best as possible. The milk is then sampled at pick up to check the quality and ensure it is traceable.
Next, the milk undergoes a precise process to transform it into the delectable Goat Buche we love. The milk is warmed to at least 72°C and mixed with starter cultures and rennet, a natural enzyme that helps coagulate the milk. This mixture is left to ferment, allowing the cultures to work their magic and create the distinctive flavors and textures of the cheese. Once the curds have formed, they are cut and transferred to molds, where they are left to drain and develop their shape. The molds used for Soignon Goat Buche are cylindrical, creating a log-like appearance that is both visually appealing and allows the cheese to ripen evenly. It’s also convenient for slicing and serving! The cheese is then lightly salted, which enhances its flavor, and helps to preserve it from bad bacteria during the aging process.
After draining, the Goat Buche is transferred to the aging cellar, where it undergoes a 10-day aging process. During this time, the cheese develops its characteristic downy white rind and its unique combination of creamy, citrusy, and fresh flavors.
Flavor Profile: A Sensory Delight
Now that we’ve fed your brains with a little French history and cheese making, prepare your taste buds to take a dive into Soignon Goat Buche’s flavors.
As soon as you take a bite, you’ll encounter its soft, velvety rind. The short aging process creates an edible bloomy mold on the rind, adding a touch of earthiness to the delicate and creamy interior. You then hit the cheese’s cream line, a silky-gooey paste that starts off as a thin layer, and grows in width as the cheese ripens. The center of the cheese has a chalky yet melt-in-the-mouth texture, revealing hints of citrus and fresh herbs, which come from the natural diet of the goats.
Overall, the cheese offers a perfect balance of subtle earthy undertones, creamy richness, and tangy elements. It pairs wonderfully with fresh fruits such as figs and pears. Its creamy texture makes it an excellent choice for spreading on bread or crackers, while its tangy notes can elevate salads and pasta dishes. For wine enthusiasts, we recommend pairing Soignon Goat Buche with light-bodied white wines, such as Sauvignon Blanc.
In conclusion, Soignon Goat Buche is a true masterpiece of large-scale French cheese-making. With a rich history, a meticulous production process, and a captivating flavor profile, this cheese has earned its place among the finest goat cheeses in our warehouse and in the world. So, the next time you indulge in a cheese adventure, be sure to savor the delights of Soignon Goat Buche. Bon appétit!
Mitch Nathanson says
A great presentation
Mitch