Machecoulais
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Distinctive oval cow's milk cheese from Loire-Atlantique, made using traditional lactique methods that create exceptional complexity and finesse. This slow, lactic fermentation process develops a unique dual texture — melting and almost liquid at the centre whilst maintaining firmer, creamy consistency near the natural rind with subtle orange hue. Young wheels are mild and delicate, but 5-6 weeks of maturation develops pronounced depth and complex, earthy flavours.
The lactique process allows slow acidification that creates nuanced flavour development, perfectly showcasing local milk quality whilst developing distinctive personality through careful ageing. The contrasting textures make this cheese particularly engaging — spread the molten centre on bread while the creamier edges provide textural interest.
Serve at room temperature to appreciate the full texture contrast. The entire cheese, including rind, is edible. Excellent with cornichons and cured meats.
Producer: Beillevaire, founded by Pascal Beillevaire who was born and raised on his parents' dairy farm in the Marais Vendéen between the Loire River and Noirmoutier Island. What began as selling cream, butter, and dairy products in local markets around Machecoul has grown into a respected cheese maker, affineur, and distributor. Beillevaire operates 6 creameries producing various cheeses and dairy products, 5 maturation cellars across France, and works directly with 250 artisanal and farmhouse producers throughout the country, curating over 400 cheeses built over 40 years of expertise.
Origin: Machecoul, Loire-Atlantique, France
Storage: Keep refrigerated below 5°C. Remove 30 minutes before serving to reach optimal texture.
Net: 130g
Allergens: Milk (cow's)
