Mâconnais goat cheese

Mâconnais

What it is

The shape is the rule: the barely renneted lactic curd is ladled into a truncated-cone mould 66 mm across the top and 47 mm at the base, and the cheese is never turned before the end of its minimum 10 days, so it keeps the look of a barrel bung. Vine-growers' wives had no time to turn cheeses, and at 50–65 g one made a portion - eaten fresh in a dish with cream, or dried and carried to the vines.

In the kitchen

Buy it at the stage you want: young and white, serve it in a dish with a spoonful of cream, chives and pepper; older, firm and blued, slice it thin over lamb's lettuce with walnuts.

Goes with

Cream Chives Black pepper Walnut Lamb’s lettuce Shallot Radish Grape

Same species

Kid goat Mothais sur feuille Rigotte de Condrieu Valençay

Something wrong here, or missing? Tell us