Traditional French young goat cheese in the ashes of aging for 6 days. Made by hand according to the original old French technology from the milk of Alpine goats. The delicate curd pulp with light almond notes and a herbal aftertaste exquisitely contrasts with the ashy crust from the ashes of fruit trees. The texture is dense, slightly granular with different flavor intonations, which are enhanced by the ashy crust. It is she who gives the cheese a nutty taste, which in combination with the creamy smell of goat's milk creates a "spicy" bouquet: with a slight sourness, fresh, saturated with fragrant herbs of the Loire. Perfectly combined with young wine. Young white, light pink or fruity red wines are suitable. For example, Sauvignon Blanc from the Loire Valley (Touraine, Sancerre, Pouilly-Fumet, Saint-Brie), Chenin Blanc (Vouvray, Touraine), Macon, Cote du Rhone and Chinon, Gruner Veltliner, Albarigno, dry Riesling and Pinot Grigio. All Ko&Co dairy products are made from fresh whole milk, without the addition of preservatives and artificial additives. Buch-des-Chevres is especially useful for children — the amino acids contained in it are involved in the formation of muscle tissue. Cheese is rich in vitamins: B1, B12, A, E, H, C, PP, as well as trace elements: Ca, K, Mg, P, Z, Cu and Fe. For vegetarians, goat cheese can be an alternative to meat or fish, due to its high protein content. Cheese contains almost no alpha-casein, a substance that provokes allergic reactions. The appearance in France of goat cheese Buch-des-Chevres is associated with the famous Battle of Poitiers in 732, when Christian troops stopped the advance of Muslims into France, by that time they had almost completely captured Spain. The Saracen women who remained in France handed over to the peasants of Poitou in the Loire Valley the secret of making this goat cheese, which is still considered a culinary treasure of France. The history of the use of ash in French cheese-making goes back hundreds of years. If there was no cellar in the house, fresh cheese was stored in the oven, as in the coldest place at home. Over time, they began to notice that the taste of goat cheese from the combination with ash becomes more saturated and bright. It turned out that during the ripening process, the mold grows through the ash and forms a dense ash crust. The crust makes the cheese's curd consistency denser and adds a pleasant woody tint to the taste. In addition, it protects the cheese from the penetration of pathogenic microflora, absorbing excess moisture from the surface of the cheese.