Traditional French fresh goat cheese in Provencal herbs. Made by hand according to the original old French technology from the milk of Alpine goats. Delicious white cheese pulp, subtle notes of goat's milk and traditional herbs of Provence. Fresh Bush in herbs is a cheese with a subtle aroma, so it is better to combine it with a young wine that will not suppress the taste of cheese. For example, young Cabernet Franc from the Loire Valley, Pinot Noir, Cote du Rhone, Chinon and Sauvignon Blanc are perfect. All Ko&Co dairy products are made from fresh whole milk, without the addition of preservatives and artificial additives. Fresh Meat 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, fresh Byush is an excellent dietary product. It is easily digested due to the saturated fatty acids contained in its 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" ("byush" 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. Milk for our cheese comes from Alpine goats into production immediately after milking. We do not separate it, do not normalize it, do not introduce thickeners. Whole milk undergoes gentle pasteurization and is freed from harmful bacteria, preserving the beneficial properties of the natural product. In real whole non-normalized milk, the ratio of fat and vitamin-mineral complex does not change so that all the valuable substances of the product are fully absorbed.