Mà¢connais
Name of Group of Producers
"˜Mà¢connais' cheeses are made from raw, full-fat goat's milk.
The cheese, with a small amount of rennet added, obtained from a lactic curd is in the shape of a truncated cone, soft, cream-coloured, homogenous, creamy, firm, smooth, and melts in the mouth. It is covered mainly with geotrichum. Marks of blue penicillium in particular may appear during the ripening process.
Its weight at the end of the minimum ripening period is between 50 and 65 g (minimum 30 g in case of prolonged ripening).
"˜Mà¢connais' cheese contains at least 45 g of dry matter per 100 g of cheese and 45 g of fats per 100 g of cheese when it is completely dried out.
The milk is produced and the cheese manufactured and ripened in the geographical area comprising the following municipalities: Dèpartement du Rhà´ne, Dèpartement de Saà´ne et Loire.
"˜Mà¢connais' is a small cheese made from raw, full-fat goat's milk, with a small amount of rennet added, obtained from a lactic curd. It is characterised by:
» its distinctive truncated cone shape,
» its small size and its weight of between 50 and 65 g after 10 days of ripening,
» its cream colour, its texture which is soft, homogenous, creamy, firm and smooth and its flavoursome taste,
» its rind which develops from beige/ivory when young to bluish as it ripens; it is covered mainly with geotrichum and blue marks, of penicillium in particular, may appear during the ripening process.
