• Appearance: This goat’s cheese has an ivory-coloured rind that becomes brown with age. It is one of the smallest goat’s cheeses available.
• Type of cheese: It is soft and becomes dry and crumbly with age.
• Taste and flavours: It has a strong taste.
• Production: Its size allows it to be dried without turning.  This cheese is produced in Burgundy wine-making country so originally could only be turned once a day to fit around wine-making.
• Maturation period: 14 days.

Description / Hystory / Origin

This cheese comes from Mâconnais and Beaujolais country and is also known as ‘cabrion or chèvroton du Mâconnais’.

More information

This cheese pairs well served as it is with drinks. It is available in many different varieties, often with herbs or spices.