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

recipes featuring Mâconnais

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



  • 1 soft cheese
  • 1 semi-soft cheese
  • 1 hard cheese
  • 1 blue cheese


  • Allow the cheese to come to room temperature before serving. It should take around an hour. Slice and arrange your cheese clockwise from mild to strong. Garnish with fruit, nuts and sliced baguette. 

Serves: 4