Mâconnais 
Mâconnais is a small cheese made from raw, full-fat goat's milk. It originates from France and is known for its distinctive truncated cone shape. The cheese is soft, creamy, and firm, with a cream color and a flavorsome taste. It is covered mainly with geotrichum, and blue penicillium marks may appear during ripening. Mâconnais cheese weighs between 50 and 65 grams after a minimum ripening period. The cheese is traditionally associated with the Mâconnais region, known for its mixed farming and wine production. It has a historical link to winegrowers, as it was often made by their wives.
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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 |
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