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Cheese from France, Bourgogne-Franche-Comté
Raw goat milk is lightly renneted at 18–25 °C and seeded with whey, then left 18–24 hours to set into an acid, lactic curd. The uncut curd is ladled by hand into small cone-shaped moulds, drained at least 24 hours without turning and dry-salted. The little cones are aired, dried and ripened at least 10 days.
| Raw goat milk | No treatment except filtering and warming to 25 °C at most[mac-cdc-copy][mac-sd-2009] |
| Rennet (250 mg/l chymosin)10–30 ml per 100 l of milk | [mac-cdc-copy] |
| Whey, as lactic starter | Listed commercial cultures are allowed only to fix temporary problems[mac-cdc-copy] |
| Dry salt1.5–3% of the cheese weight | [mac-cdc-copy] |
| Starter | whey (lactosérum); listed commercial cultures only for temporary problems |
Total time across the recorded steps: 4.5 days – 4.8 days
What changes: The raw goat milk is kept cool, around 12 °C, then warmed for renneting
Farm milk is made daily. Dairies may collect 4 milkings over at most 48 hours.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw goat milk is lightly renneted at 18–25 °C and seeded with whey, then left 18–24 hours to set into an acid, lactic curd. The uncut curd is ladled by hand into small cone-shaped moulds, drained at least 24 hours without turning and dry-salted. The little cones are aired, dried and ripened at least 10 days. Made in 8 steps over 4.5 days – 4.8 days. The longest step, air and dry, takes at least 2 days (Androuet (cheese retailer) 2008) and runs at 10–15 °C (Androuet (cheese retailer) 2008). Salt is 1.5–3 % (Androuet (cheese retailer) 2008). Lactic acid bacteria, seeded from whey and Geotrichum do most of the fermenting.
| Main step | at least 2 daysReported[mac-cdc-copy] | Air and dry |
|---|---|---|
| Temperature | 10–15 °CReported[mac-cdc-copy] | Air and dry |
| Salt | 1.5–3 %Reported[mac-cdc-copy] | Dry-salt |
| Acidity | pH 4.2–4.5Reported[mac-cdc-copy] | Lactic curdling |
Its lactic curd goes uncut into small cone moulds and is never turned, so it keeps a truncated-cone shape. Traditionally it was dried more than ripened, a small cheese for the winegrowers' daily snack.
Made from raw goat milk, ripened at least 10 days. The 2008 specification bans freezing of milk, curd and cheese at any stage and, after ripening, allows storage only in a cold room at 2 °C or above. The CDC advises people who are pregnant, aged 65 or over or immunocompromised to avoid any cheese made with raw milk, unless it is heated until steaming hot.
Every number is labelled with how it is known. How this atlas is made
Goats were kept as a sideline in the Mâconnais vineyards, often by the women of the house. An English dairy book mentioned 'The MACONNAIS' in 1885. In 2020 farm makers produced nearly 90% of the cheese.
