Name: Bucheret (boo-shur-RAY).
Milk: Goat, pasteurized.
Place of origin: Redwood Hill Farm, Sebastopol, California.
Age: Three to five weeks.
Rind: Bloomy, mold ripened (edible).
Description: The mold-ripened rind carries hints of spring herbs, like marjoram and chamomile, that penetrate to the buttery core of this tangy goat cheese.
Serving suggestion: Crumble or shave over a roasted asparagus and arugula salad, or enjoy with peaches, nectarines, and sweeter apple varieties, like Honeycrisp and Pink Lady.
Beverage recommendation: Medium-bodied red wine, like a pinot noir, or a crisp white wine, like a sauvignon blanc.
How long will it keep? No more than two weeks.
—Stephanie V.W. Lucianovic