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searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
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| ||Būchette d'Anjou|
Description: A log of soft cheese made with goat's milk, similar to Saint-Maure. It has a white paste and a rind coated in powdered charcoal. It is made in dairies in Anjou and is at its best from spring to autumn (US: fall). This cheese, produced since the second World War, is made with raw, whole milk and contains 45% fat. The curds are uncooked and unpressed. It may be found in the following dimensions: 3-4 cm (1½") diameter x 9 cm (3½ "), weighing 85-100 g (3-3½ oz). Affinage is usually 2 weeks. It is better without the rind.
Most frequent country: France
Most frequent region: Maine-et-Loire or Anjou in Pays-de-la-Loire
See places: French food and cuisine, Anjou, Maine et Loire, Pays-de-la-Loire
See foods and dishes: Sainte-Maure
Other web reference: Cheese.com