Mâconnais

1. History

The Mâconnais is one of the oldest goat cheeses from Burgundy, originating in the vineyards of southern Burgundy where it served as a snack for workers, grated and macerated in white wine. Closely tied to viticulture, goat farming complemented vignerons' activities, using manure for vines. Its fame spread via Mâconnais wine trade routes, mentioned in an 1885 English dairy book.

2. Physical characteristics

This small raw goat's milk cheese weighs 30-40 grams with a distinctive truncated cone shape from a specific mold and no turning during minimum 10-day aging. The paste is fine, homogeneous, white-cream colored, creamy and melting when young, becoming friable mid-dry then dry and brittle. The bloomy rind is velvety gray-green, naturally formed and salted on one side only.

3. Taste profile

Mâconnais delivers an acidic, slightly salty flavor with pronounced caprine aromas, plus undergrowth and straw notes on the nose. Young, it is fresh and moist; aged, more intense. Pair with Mâcon white for mid-dry or Mâcon red for fresher versions.

4. Production zone and period

Produced in 101 Saône-et-Loire communes and 1 Rhône commune, in the heart of Mâconnais, southern Burgundy’s “wine granary”. Alpine and Poitevine goats graze vineyards' meadows. Best consumption period is May to September.

5. Certification

Mâconnais holds AOC since 2006 and AOP since 2010, protecting traditional raw milk production from local goats. A defense syndicate formed in 2008 promotes the appellation. Over one million units sold yearly, with 107 tonnes commercialized.