AI-generated illustration
AOC — PDO — Burgundy
A small truncated-cone-shaped cheese born in the meadows nestled between the vineyards of the Mâconnais, where goat farming was long the winegrowers' 'snack' before becoming a PDO (AOP) in its own right.
Goat’s cheese from Burgundy, PDO (AOP) since 2009.
AI-generated illustration
In the Mâconnais, nicknamed 'the wine granary of Burgundy', goat rearing was long a complementary activity to viticulture. Winegrowers used the meadows nestled between the hillside vineyards to keep a few goats, thus producing enough to feed the family and supply the manure needed for the vines — a bond between vine and herd that shaped the entire history of the cheese. Mâconnais was then the winegrowers' 'snack', before its renown spread far beyond the vineyards.
AI-generated illustration
In the 19th century, goat rearing in the Mâconnais was considered a secondary activity, often entrusted to the farm women, who derived both an income and substantial nourishment from it. Despite several attempts to eradicate the goat in the region at that time, producers succeeded in safeguarding the animal; taking advantage of the trade networks for Mâconnais wines, the cheese's renown spread widely beyond the vineyards, to the point of being mentioned as early as 1885 in an English book dedicated to dairy products. In the 20th century, goat farming developed further, sometimes bringing in as much income as Mâconnais wine itself.
The 'Mâconnais' goat's cheese gained recognition as an Appellation d'Origine Contrôlée (AOC) on 7 September 2006. In July 2008, producers came together within the Syndicat AOP Mâconnais to promote and defend the appellation. The AOC was recognised at European level as a PDO in 2009. Today, the sector brings together a handful of holdings divided among farmhouse producers, dairy producers and processor-affineurs, with production in the region of 107 tonnes marketed in 2021, or approximately 1.5 million cheeses.
Appearance
Distinctive small truncated-cone-shaped cheese, obtained by ladle moulding into a specific perforated mould and never turned until the end of maturation; fine, creamy-white, homogeneous, firm, smooth and melting paste; barely formed or lightly bloomy rind, ivory-beige or bluish in colour, covered predominantly with geotrichum, occasionally with blue penicillium patches during maturation.
Aroma
Lactic and buttery notes when young.
Taste
When young, it is creamy with a melting paste and lactic, buttery aromas; more mature (beyond 15 days, when bluish patches begin to cover the rind), it develops hazelnut and hay aromas, becoming stronger in flavour.
Texture
Fine, firm, smooth and melting paste after the minimum 10 days' maturation required by the product specification.
the milk is lightly renneted, with predominantly lactic curdling.
AI-generated illustration
Mâconnais is traditionally enjoyed as an aperitif, on a cheese board, accompanied by a slice of country bread, or more simply with a salad. Its aromatic profile evolves significantly with age: young and creamy, it suits palates seeking lactic gentleness; more mature and flecked with blue, it appeals to those who appreciate more pronounced flavours of hazelnut and hay.
Since: 2006
Area covered: 101 communes in Saône-et-Loire (71) and 1 commune in Rhône (69)
Key requirements: Recognition on 7 September 2006
Since: 2009
Area covered: 101 communes in Saône-et-Loire (71) and 1 commune in Rhône (69)
Key requirements: Raw goat's milk (Alpine and/or Poitevine breeds), ladle-moulded, no turning, minimum 10 days' maturation, weight 50 to 65 g at the end of the minimum maturation
Artisan
Artisan
Get listed and reach more lovers of regional produce.
Request a listing
