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