Maconnais is a small cheese produced in the French region of Burgundy. [1] It is made from either goat's milk [2] or a combination of goat's and cow's milk. [1] Maconnais gained AOC certification in 2005. [1]
A typical Maconnais is a small truncated cone approximately 4-5 cm wide and 3-4 cm thick, weighing 50-65 g. [3] [4] [2]
References
- ^ a b c Harbutt, Juliet. The World Cheese Book, Penguin, 2009, p. 67. ISBN 0-7566-6218-4
- ^ a b Doane, Charles Francis, and Huron Willis Lawson, Varieties of Cheese: Descriptions and Analyses, U.S. Dept. of Agriculture, Bureau of Animal Industry, 1911, p. 36.
- ^ "Mâconnais". Fromages de France. Retrieved 12 June 2017.
- ^ "Mons Cheesemongers".
External links
-
Media related to
Mâconnais (cheese) at Wikimedia Commons
 | This French cheese-related article is a stub. You can help Wikipedia by expanding it. |
Maconnais is a small cheese produced in the French region of Burgundy. [1] It is made from either goat's milk [2] or a combination of goat's and cow's milk. [1] Maconnais gained AOC certification in 2005. [1]
A typical Maconnais is a small truncated cone approximately 4-5 cm wide and 3-4 cm thick, weighing 50-65 g. [3] [4] [2]
References
- ^ a b c Harbutt, Juliet. The World Cheese Book, Penguin, 2009, p. 67. ISBN 0-7566-6218-4
- ^ a b Doane, Charles Francis, and Huron Willis Lawson, Varieties of Cheese: Descriptions and Analyses, U.S. Dept. of Agriculture, Bureau of Animal Industry, 1911, p. 36.
- ^ "Mâconnais". Fromages de France. Retrieved 12 June 2017.
- ^ "Mons Cheesemongers".
External links
-
Media related to
Mâconnais (cheese) at Wikimedia Commons
|
| This French cheese-related article is a stub. You can help Wikipedia by expanding it. |