Mâconnais goat cheeses

Mâconnais goat cheese is traditionally smaller in size. It is moulded in special conic containers (66mm at the greatest diameter and 78mm high).
After draining for 24 hours at 18 to 22° C, it is salted then removed from the mould.

Traditionally, mâconnais goat cheese is left to dry in the open air in cheese cages set up in the shade, before ripening in a cellar. They remain there at least 6 days with temperatures between 8 to 12° C and humidity from 70 to 90% which are favourable conditions for the development of the cheese.

The interior of a mâconnais must be white, smooth and firm. It should possess a cream coloured rind or a bacteria culture coating.

Serving suggestions : Made to stave off the hunger while working in the vineyard, it may be enjoyed, at any time of the day, as a snack or simply accompanied by a glass of mâcon, of course!