Mâconnais“Goat and Ewe” cheeses
Mâconnais is a small cheese made with whole raw goat’s milk. It obtained registered designation of origin (AOC) status in 2006 and was granted a protected designation of origin (AOP) in 2010. It takes the form of a very small truncated cylinder.
This cheese was originally made in the south of Burgundy, where traditionally the rearing of goats was closely related to wine-growing. The vineyards were alternated with grazing fields, where a few goats would provide the family with food and the vineyard with manure.
The cheese is matured for at least ten days.
The slightly bloomy rind is of a beige color. At the end of the maturation period, bluish spots appear on the surface. The paste is bright white, smooth, dense and homogenous.
Health & nutrition
Flavours & sensory qualities
Smooth, compact texture that is fine and creamy in the mouth. The paste has mild lactic notes; the rind has a goaty aroma that becomes more pronounced with time, as well as a mineral, musty, mushroom aroma that appears when the cheese turns blue. A mild taste; a fine overall goaty flavor and a nice persistence in the mouth.