Charolais and māconnais goat cheese are produced only
in those zones defined by the association and made
exclusively with raw, whole goat's milk of the highest
quality.
Each stage of production is very precisely defined
in order to obtain, while fervently respecting hygiene regulations,
a traditional, natural and wholesome product which still
possess personality and character.
The milk is subject to light acidification after a short
ageing period. After 18 to 36 hours of coagulation (at temperatures
from 18 to 25° C), it becomes solid and homogenous.
The curd can then be moulded in traditional containers
of specific shape and dimensions.
Traditional ladle moulding
Moulding is a delicate and essential operation as both
the homogeneity of the preparation and its finesse after
ripening depend in part on its success.
It takes place once the curd has reached a certain acidity
and is performed traditionally and gently with a ladle.
