Buchette d'Anjou is a modern fresh cheese, being eaten after only two weeks in affinage. The cheese is made of goat's milk and has a slightly acidic flavour.

The cheese is matured in charcoal powder, which is edible, but not often recommended. This is a firm cheese when young, which grills wonderfully and is well matched to salads. The fat level is 45%

research source: cheese.com

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