I am often asked about my favorite cheeses, and until recently, I often left one out because there were no domestic producers. As far as I knew, Bucheron cheese was only made in France or Spain (where it is called Cana de Cabra), but a company in Wisconsin has been quietly producing quality bucheron for several years and recently started selling it to the public.
Bucheron cheese is an aged goat cheese made in a log. The aging process gives the outside edge a soft brie-like texture while the inside is a tangy slightly dry chevre. The bucheron made by Montchevre Cheese in Belmont, WI is a wonderful example of this cheese. It is a mostly mild cheese, with a noticable tang that mixes with the creaminess. This is a party favorite, and is especially delicious warmed in the oven until the edges soften, much the same way brie is often heated.
Thank you, Montchevre Cheese.
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11.24.08 An update, from Steve Ehlers of Larry’s Market (a great cheese and specialty food store in Milwaukee)
“Montchevré is the first American company licensed to use the name Bucheron. The cheese’s name refers to a “lumberjack” in French, with the root word meaning “log.” ”
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The Master Cheesemakers of Wisconsin 