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Mâconnais, also known as Chevreton de Macon, is an artisanal French goat’s cheese made in the town of Macon, South Burgundy. Depending on the season, the cheese can also be made from cow’s milk or a combination of goat's and cow's milk.

The full fat cheese, which gained AOC certification in 2005, is shaped to resemble a truncated cone. It is soft, cream coloured, firm, creamy and smooth with a melt-in-the-mouth consistency. As it ripens, marks of blue penicillium may start to envelop the cheese, turning it from ivory to bluish.

Mâconnais gives away a light herbal, salty flavour and smell. The longer the maturation process, the harder and saltier, Mâconnais will become. The cheese perfectly goes with a glass of Chablis, Macon Red or a Beaujolais, Wheat beer, crackers and fruit.

  • Made from pasteurized cow's and goat's milk
  • Country of origin: France
  • Region: South Burgundy
  • Family: Blue
  • Type: soft, artisan, soft-ripened
  • Fat content: 45%
  • Texture: creamy, firm and smooth
  • Rind: bloomy
  • Colour: cream
  • Flavour: salty, tangy
  • Aroma: herbal
  • Vegetarian: no
  • Synonyms: Chevreton de Macon

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