A French soft
goat's milk cheese, Bougon is named after the town where it is made. Bougon is most popular when sold in the traditional round
camembert shape and size, although interestingly it is also made into
pyramids,
logs, and little discs.
The cheese is very smooth and creamy under it's smooth penicillin rind, with herby characteristics, especially of tarragon and thyme. The fat content of Bougon is 50%.
Bougon is produced by Xavier Bourgon, 6 Place Victor-Hugo, 31000 Toulouse, France.
research source: cheese.com