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The Mâconnais was born near the vines. It is a small cheese with the peculiarity of being truncated, because it is made in a special mold and is not turned over until the end of the minimum maturing period. The coagulation is done by lactic acid bacteria and it then matures for at least 10 days. The paste is fine and aromatic, the rind is ivory, beige or bluish.
Mâconnais has been labeled with the European AOP (Protected Designation of Origin) seal since 2006.
The red European AOP seal (appellation d'origine protégée = "protected designation of origin") guarantees the consumer that all production stages take place exclusively in the defined geographical area of the designation, from the production of the milk to the maturing of the cheese.
In France, 45 types of cheese, 3 types of butter and 2 types of cream are labeled with the European seal "AOP".
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