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- Bonne_Bouche type Food external.
- Bonne_Bouche type Q2095 external.
- Bonne_Bouche type FunctionalSubstance external.
- Bonne_Bouche type Cheese external.
- Bonne_Bouche comment "Bonne Bouche is an aged goat's milk cheese made by Vermont Creamery, of Websterville, Vermont, since 2001. "Bonne bouche" is French for "tasty bite". Made with fresh pasteurized goats’ milk from Vermont and Canadian farms, the curd is hand ladled, sprinkled with poplar ash, and aged to develop a rind. This cheese develops a wrinkled, geotrichum-rind also known as a "geo" rind. After aging for ten days at the creamery, the cheeses are packaged and sent to market where they will continue to age up to eighty days. As a young cheese, the rind has a pleasant yeast flavor and creamy interior becoming softer and more piquant with time." external.
- Bonne_Bouche label "Bonne Bouche" external.
- Bonne_Bouche wasDerivedFrom Bonne_Bouche?oldid=757053574 external.
- Bonne_Bouche abstract "Bonne Bouche is an aged goat's milk cheese made by Vermont Creamery, of Websterville, Vermont, since 2001. "Bonne bouche" is French for "tasty bite". Made with fresh pasteurized goats’ milk from Vermont and Canadian farms, the curd is hand ladled, sprinkled with poplar ash, and aged to develop a rind. This cheese develops a wrinkled, geotrichum-rind also known as a "geo" rind. After aging for ten days at the creamery, the cheeses are packaged and sent to market where they will continue to age up to eighty days. As a young cheese, the rind has a pleasant yeast flavor and creamy interior becoming softer and more piquant with time." external.
- Bonne_Bouche isPrimaryTopicOf Bonne_Bouche external.