| MACONNAIS |
 Description:
Also known under the
name of Chevreton de Macon. It comes from the Bourgogne region of France. This
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.
Texture:
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.
Taste:
This local cheese has a unique taste.
The longer the maturing period the harder and more salty the Maçonnais
will become. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
110 g |
| Affinage |
 |
3 to 4 weeks |
| Pate
(dough) |
 |
Pate : Soft |
|
