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