Name: Bucheret (boo-shur-RAY).

Milk: Goat, pasteurized.

Place of origin: Redwood Hill Farm, Sebastopol, California.

Age: Three to five weeks.

Texture: Semi-soft.

Rind: Bloomy, mold ripened (edible).

Rennet: Vegetarian.

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