Being a Pascal Beillevaire's creation, the Machecoulais was born in 1998 and named after our hometown (Machecoul). It is a fresh cow’s milk cheese with a pleasant milky flavour. It is allowed to mature for 4 to 6 weeks and develop a creamy, velvety rind. Its texture is close to that of a goat’s cheese, fine and firm in the middle, creamier around the edges.
Its flavours are fresh and smooth, slightly savoury, with light citrus notes. Served in a wooden box, it is a pretty addition to a cheeseboard. It goes very well with a dry white wine such as Muscadet.
Producer : Fromagerie de Machecoul (Beillevaire)
Milk : unpasteurised cow's milk
Allergens : milk