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Valencay

 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.
HOW TO EAT YOUR CHEESE
How to cut your cheese
Chablis
From Milk
Season for indulging
Weight
110 g
Affinage
3 to 4 weeks
Pate (dough)
Pate : Soft


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