A cheese unique to the US: Bonne Bouche
Bonne Bouche, which has recently become a topic of interest on social media, is a soft cheese produced in Vermont that is native to America.
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The cheese called Bonne Bouche is made with pasteurized goat's milk and microbial rennet.
The rind is mold-ripened and sprinkled with wood ash, then left for 10 days until a wrinkled rind forms.
After this, it continues to age for up to 80 days.
The rind has a yeasty aroma, while the texture is smooth and creamy.
The taste is grassy and citrusy, but becomes more robust and sharp with further aging.