Also known under the name of Chevreton de Macon. The Mâconnais comes from the Bourgogne region of France.

Origin France

Production & Aging 3 to 4 weeks

Appearance The rind has a natural mould and the pâté is, uncooked, not pressed, rough and hard enough to make it a fromage fort

Taste & Texture The longer the maturing period the harder and more salty the Mâconnais will become. There is a faint smell of spring herbs that pervades the pâté. The pâté is hard or soft depending on the maturing period

Wine Pairing Suggestions Beaujolais

Beer Pairing Suggestions Wheat

Recipes Featuring Mâconnais

Videos Featuring Mâconnais