Paired with Vermont Creamery's Bonne Bouche, the crunch and slight sweetness of the veggies makes the slightly buck, super creamy cheese a wholly orgasmic experience.
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If you like Coupole, it's definitely worth taking a deep dive into Vermont Creamery's entire oeuvre—their ash-covered Bonne Bouche gets prettttty fricken' saucy when it's ripe.
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Bonne Bouche is an aged goat's milk cheese made by Vermont Creamery, of Websterville, Vermont, United States. "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.
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The Bonne Bouche, another signature product, is an "ash-dusted" goats' cheese.Florence Fabricant, "For the Good Stocking", New York Times, December 20, 2006. On March 29, 2017, Hooper announced they were selling Vermont Creamery to Land O'Lakes.
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Clayden created roles in Ninette de Valois' Promenade, Robert Helpmann's Miracle in the Gorbals, Frederick Ashton's Tiresias and Cinderella, John Cranko's Bonne- Bouche and Andrée Howard's Veneziana. She also danced many of the roles made for Margot Fonteyn.
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The creamery produces a variety of fresh and aged dairy products from cows' and goats' milk. Cow cream and butter products sold by the company are crème fraîche, crème fraîche-vanilla and cultured butter. Cows' fresh cheese products sold by the company are fromage blanc, mascarpone and quark. Goats' aged cheese products sold by the company are bijou, Bonne Bouche, Coupole and Cremont.
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Olrich joined the Royal Ballet in 1949 under Ninette de Valois. She danced with The Royal Ballet in London from 1950 to 1954, in The Sleeping Beauty, Les Sylphides, Coppélia , Façade, Mam'zelle Angot, Swan Lake, Cinderella, Checkmate, A Wedding Bouquet, Apparitions, A Mirror for Witches, Bonne-bouche, Ballet Imperial, Giselle, Don Juan, The Three-Cornered Hat, Job, Daphnis and Chloe, Ballabile, Veneziana, Homage to the Queen, Tiresias, and Les Patineurs.J. P. Wearing, ed., The London Stage, 1950-1959: Calendar of Productions, Performers, and Personnel (Rowman & Littlefield 2014).
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With the Sadler's Wells company (later the Royal Ballet), she toured Europe and North America on many occasions.Alexander Bland, The Royal Ballet: The First Fifty Years (New York: Doubleday 1981). She was particularly popular in France, where she was applauded for her performances in Massine's Mam'zelle Angot and Cranko's Bonne-Bouche, both with a distinctly Gallic flavor. She was also warmly appreciated by Scottish audiences in Edinburgh and Glasgow, where she often performed during the Sadler's Wells Ballet tours in the 1950s.Anonymous, "Nadia Nerina–Dancer with Royal Ballet," obituary, The Scotsman (London), 8 October 2008.
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