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Also known under the name of Chevreton de Macon. The maconnais comes from the Bourgogne region of France. The maconnais is a delicious little goat’s cheese that can also be found made from cow’s milk depending on the season. The ideal partner are the excellent wines one finds from this region. This local cheese has a unique taste. The longer the maturing period the harder and more salty the Maçonnais will become. The rind has a natural mould and the pate is, uncooked, not pressed, rough and hard enough to make it a fromage fort. There is a faint smell of spring herbs that pervades the pate. The pate is hard or soft depending on the maturing period.


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Spring - Summer - Fall
3 to 4 weeks


110 g (3,85 Ozs)

Pairing cheese and wine

White wine: Chablis (Chardonnay grape)Fruity red wine: Mâcon (Gamay Noir grape)