Bucheron

I've always been a sucker for goat cheese and I eat it on just about anything: salad, baguette, sandwiches, in scrambled eggs, BY ITSELF, etc. I recently stumbled upon my new favorite cheese, bucheron, which is an aged goat cheese. The center has all the mild bite of a soft goat cheese but with a drier almost crumbly texture, while the rind mimics the gooey-ness (at room temperature) and smokiness of a brie rind. Bucheron is a more complex goat cheese meant to be enjoyed on its own. I always serve cheese with Carr's crackers and a warm baguette. It also goes well with the occasional dried cranberry for garnish.

As for wine pairings, I am NO expert. Someday I hope to be but for now I will just pretend. Bucheron, and goat cheese in general, is slightly acidic or tart so I imagine an oaky Chardonnay would contrast nicely. I don't know much about other varieties of white wine, to be completely honest. Last time I had bucheron, I served it with Hey Mambo Chardonnay. Read more about Hey Mambo and its affordable trendy wines with funky names here.