- French Cheeses
- Quality of cheese
- The French way of life
© V. RIBAUT / Les Studios Associés / CNIEL
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This cheese was originally made in the south of Burgundy, where traditionally the rearing of goats was closely related to wine-growing.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.
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.