The Bonne Bouche, or "tasty little bite," is a small, flat, ash-coated disk of goat's milk made by Alison Hooper at Vermont Butter and Cheese. While living in France, Allison learned to make traditional ripened goat's milk cheese on small farms in Brittany and Ardèche. Selles-sur-Cher, from the Loire Valley, no doubt served as inspiration for the Bonne Bouche. Over time, these small discs ripen and mature, their supple, pliant texture softening to an almost liquid consistency. The flavor is bright and lemony - an excellent example of European-style cheesemaking in America. Pair Bonne Bouche with Sauvignon Blanc. One piece weighs approximately 5 ounces.