Mâconnais 
Mâconnais is a small goat's milk cheese from Burgundy, France, sometimes made with a mix of goat's and cow's milk. It is shaped like a little truncated cone and has held AOC certification since 2005.
Thesupermat, CC BY-SA 4.0, via Wikimedia Commons
Key Facts
| Country of Origin | France |
| Specific Origin | Mâconnais region, including specific municipalities in the Département du Rhône and Département de Saône et Loire. |
| Protection | PDO (2006) |
| Milk Type | Goat's milk |
| Milk Treatment | Raw |
| Fat Content | 45 g of fats per 100 g of cheese when completely dried out |
| Rind | Covered mainly with geotrichum; may develop blue penicillium marks |
| Texture | Soft, homogenous, creamy, firm, smooth |
| Flavor | Salty, tangy |
| Colors | Cream-colored |
| Forms | Truncated cone |
| Age | Minimum ripening period results in a weight of 50 to 65 g |
| Rennet Type | Small amount added |
| Also Known As | Chevreton de Macon |
What is Mâconnais Cheese?
Mâconnais comes from Burgundy, in eastern France. It has carried AOC certification since 2005.
The cheese is made from goat's milk, or from goat's milk blended with cow's milk.
Each one is small: a truncated cone about 4 to 5 cm (1.6 to 2 in) across and 3 to 4 cm (1.2 to 1.6 in) thick, weighing 50 to 65 g.
How Does Mâconnais Cheese Compare?
The most relevant cheeses to compare Mâconnais against.
