Bûche Noire is French for "black log." It is a sophisticated, aged chevre log, first coated in vegetable ash and then aged for several weeks to develop a white-bloomed rind. The result is delicious. A rapidly maturing flavor and texture certain to please the most discerning of palates. The ashed rind is completely edible at any stage of the cheese’s ripening. In fact, the cheese’s fullest flavor is concentrated in its rind.

World Cheese Awards
2006 Silver Medalist

American Dairy Goat Association Cheese Competition
2006 Third-Place Finisher

American Cheese Society, Cheese Judging
2006 Third-Place Finisher

Weeks 1-3
Bûche Noire is considered a soft-ripened chevre. It develops its white-bloomed rind within a week’s time in our aging room. We wrap the young Bûche Noires at 2-3 weeks old to ensure that they have the maximum shelf life possible. At this stage, Bûche Noires are firm to the touch and have a clean, uncomplicated taste that is tangy like the Allehgheny Chevre. These young Bûche Noires can be used in cooking, but only with very gentle heat. We love putting a slice of Bûche Noire on the top of a bowl of warm soup.

Weeks 4-8
Because this cheese is a small-format, ripened, higher-moisture chevre, it moves directly from childhood into adulthood with very little "adolescence" to speak of. The ripening work of the white mold happens quickly, particularly at room temperature and the body of the cheese becomes creamy (to the point of finger-licking runny-ness). It's flavor develops equally fast during this period, developing the earthy spiciness that identifies Bûche Noire. Not for the feint of heart, this delicate star is worth the extra care it requires and has developed a commited following among FireFly afficionados.

Bûche Noire is a lovely addition to your meals. Its character is best suited for appetizer or cheese board, but it can be used mindfully in cooking. We love to spread a ripened Bûche Noire on a day-old crusty baguette and top it with a little sauteed mushroom tapendade. This, served with a nice Pinot Noir, is often dinner.

Once you have removed its original wrapping, DO NOT re-wrap in plastic wrap. This delicate star will suffocate and die a horrible soupy mess. Re-wrap in parchment or wax paper, or store a partially consumed Bûche Noire in a plastic container or on a dessert plate that's covered in plastic wrap. Both methods allow for a bit of air around the cheese and continued breathing.

Pasteurized goat milk
Vegetable rennet
Bacterials starter cultures (gluten-free)
Vegetable ash
Salt
Enzymes