Bouquetou du Vernet

1. History

The Bouquetou du Vernet is produced at Ferme du Vernet, founded in 1985 in the Siuoule valley, Allier. The farm raises about 600 Saanen goats fed on lucerne hay for optimal nutrition. Cheeses are aged in a 19th-century cellar, enhancing their unique character.

2. Physical characteristics

This raw goat's milk cheese has a pale yellow color with a slightly velvety skin. Its paste is soft, smooth, and white, typical of lactic paste. It weighs around 70-80g per piece and may be natural or coated with annatto on the rind.

3. Taste profile

Bouquetou du Vernet offers a light, melting texture in the mouth with lactic aromas and a subtle hazelnut flavor. Its moist paste develops delicately fruity notes. It pairs well with white wines like Bandol or Riesling.

4. Production zone and period

Produced exclusively in Allier (03), Auvergne-Rhône-Alpes region, by Ferme du Vernet in Broût-Vernet. It relies on milk from local Saanen goats. No specific period noted, but typical for goat cheeses in spring and summer.

5. Certification

Bouquetou du Vernet is an artisanal farm cheese without AOC, AOP, or IGP certification. It is made traditionally with raw milk. Its quality stems from local farm practices.