Mâconnais was created near vines in an effort to take advantage of the “rough meadows”. It is a small cheese that, unusually, comes as a truncated cone because it is made in special mould and not turned until the end of the minimal maturing time. Mâconnais is made from a milky curd and aged for at least 10 days. It is a fine, intense cheese. Its bloomy rind is ivory-coloured, beige or bluish. Mâconnais is small in size and goes down a treat as a snack or with an apéritif.