Also known under the name of Chevreton de Macon, the Maconnais cheese comes from the Bourgogne region of France. This delicious little goat’s cheese has a unique taste.
The longer the maturing period the harder and more salty the Maconnais will become. The rind has a natural mould and the pate is, uncooked, not pressed, rough and hard enough to make it a ‘fromage fort’. There is a faint smell of spring herbs that pervades the pate.
The cheese perfectly goes with a glass of Chablis, Macon Red or Beaujolais.
Origin Burgundy, France
Type uncooked, unpressed soft
Milk unpasteurized goat's milk
Texture smooth, compact
Flavour mild, creamy
Aroma goaty, mineral, mushroom