Traditional French young goat cheese aged for 6 days. Made by hand according to the original old French technology from the milk of Alpine goats. Tender curd pulp with light almond notes, herbal aftertaste and a clear pleasant goat taste. The texture of the cheese is creamy, loose, covered with a crust of noble mold of pale beige color. 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. Like all Buchs, it contains bacteria that destroy pathogenic microorganisms. It also contains vitamins B1, B12, A, E, H, C, PP, as well as trace elements: Ca, K, Mg, P, Z, Cu and Fe – a combination of these vital substances improves the condition of bones and promotes their intensive growth in children. In addition, young Byush is an excellent dietary product. It is easily absorbed due to the saturated fatty acids in the composition. It can be introduced into the diet of an infant as early as eight months. 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. By "age" this variety belongs to ancient cheeses. It is believed that its history dates back twelve centuries ago. According to an old French legend, the history of Buch-de-Chevre cheese dates back to the VIII century, when the Saracen invaders - Arab immigrants from Spain, under pressure from Frankish troops, hastily left these territories, abandoning most of their property. The goats brought by the Saracens were left unattended, scattered around the neighborhood and found refuge with the peasants of Poitou in the Loire Valley. Saracen widows found men in these places and taught them how to make cheese called "goat logs" ("buch" in French means "log", and "chevre" — goat). Cheese, the secret of which was once passed on by Saracen women, is now considered the culinary heritage of the country. It is considered a native French dairy product.