Très Bonne
- Producer
- Boston Post Dairy
- Country
- United States
- Region
- Vermont
- Size
- 10 in diameter x 3 in height
- Weight
- 7 lbs
- Website
- www.bostonpostdairy.com
- Milk
- Goat
- Treatment
- Pasteurised
- Classification
- Firm
- Rennet
- Microbial
- Rind
- Waxed
- Style
- Gouda-like
Family-run Boston Post Dairy is set in Enosburg Falls, Vermont, along the Missisquoi River, with a view of Jay Peak. The farm is named after the Old Boston Post Stagecoach Road, which runs right through the property. Robert and Gisele Gervais have been farming since 1962 along with their family of fifteen children. In 2007 they bought the dairy with their four daughters Anne, Theresa, Susan, and Annette, and they’ve since added a cheesemaking facility and a small retail store to sell the cheeses, goat milk soaps, maple syrups, and bakery items which are all made on the farm.
When the Gervais family tasted their first batch of this Gouda-inspired goat’s milk cheese, they all kept saying, “it’s good… it’s very good.” “Our mom was working in the back room,” remembers cheesemaker Anne Doe, “and being French, she said ‘c’est très bon!’” After playing around with the wording, and finding out that “bonne” was the feminine version of “bon,” they decided to name the cheese Très Bonne after the girls who produced it.
Young wheels of the cheese are covered in a yellow cheese wax coating from the Netherlands, which is applied two coats per side over a four-day period. They’re then left to age for a minimum of eight weeks.
Tasting Notes
Sweet smelling and mild with grassy notes, this cheese is smooth and pliable in texture. Taste is pleasant and milky on the palate with a salty forwardness and a long, mild finish. Notes of yogurt and coconut can be detected.
Pairings
Pair it with a sparkling cider, a pale ale or fresh fruits.
