Origin France

Production & Aging 3 to 4 weeks

Appearance The rind has a natural mould and the pâté is, uncooked, not pressed, rough and hard enough to make it a fromage fort.

Taste & Texture The longer the maturing period the harder and more salty the Mâconnais will become. There is a faint smell of spring herbs that pervades the pâté. The pâté is hard or soft depending on the maturing period.

Wine Pairing Suggestions Beaujolais

Beer Pairing Suggestions Wheat