Maconnais is a small cheese produced in the French region of Burgundy. It is made from either goat's milk or a combination of goat's and cow's milk. Maconnais gained AOC certification in 2005.
A typical Maconnais is approximately two inches square by one and a quarter inches thick.
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- Harbutt, Juliet. The World Cheese Book, Penguin, 2009, p. 67. ISBN 0-7566-6218-4
- 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.
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