Although Burgundy region of France is famous for its Charolais cows, Montrachet cheese is made exclusively from goat’s milk in Burgundy. This handmade cheese is aged for the peroid of 2 to 4 weeks. It comes usually in a cylindrical shape covered by green or brown chestnut leaves and tied with raffia. With a clean and bright look, it offers best taste while it is quite young and fresh. It has a soft, moist and creamy texture with mildly tangy flavour. This typical Burgony goat cheese has a natural soft rind and its lightly acidic, supple taste goes good with wines such as Meursault, Beaujolais or a white Burgundy.