Bourrée is made by Steve and Karen Getz at Dancing Cow Farm, near Bridport, Vermont, from the milk of their own herd of cows. The farm is a pasture-based dairy. No pesticides, herbicides or petroleum-based products are used on the fields. The cows graze on clovers, dandelion, trefoil, and a variety of grasses. The animals live outside during the grazing season, occasionally taking a break in the shade of the barn on hot, humid summer days. The Getzs make their own hay, and after composting the cow manure, spread it on the fields. Milking and cheesemaking are seasonal and take place from March to November when the cows are either grazing on pasture or being fed dry hay. Milk for cheesemaking is uncooled and transferred directly into the cheese room from the milking parlor - the perfect temperature to begin the cheese production process. Dancing Cow Farm produces four cheeses; Bourrée, Menuet, Sarabande and Lindy Hop. Named for a French peasant dance with rapid foot movements (inspired by the cows when they're first turned out onto Spring pastures), Bourrée is made from raw milk and has a washed rind. At a young age, cheeses are moved to the Cellars at Jasper Hill for further aging, where they are rubbed with brine to encourage the growth of the Bacterium Linens culture and the washed rind. The interior paste of Bourrée is dense, smooth and supple with occasional small holes or "eyes" and is a pale straw color. Flavors are balanced and fairly assertive, with notes of walnuts, grass and cellar. Bourrée pairs well with a Sauvignon Blanc.