Saône-et-Loire

Bresse Bleu is a French cheese made with pasteurized cow's milk. This blue cheese hides a soft and creamy texture underneath its bloomy white rind. The aroma is fresh and mushroomy, while the flavor is buttery and very rich. During the production of Bresse Bleu, Penicillium roqueforti is... Read more

Pouilly-Fuissé is a French appellation for Chardonnay-based white wines that is located in the Mâconnais subregion of Burgundy. The entire appellation includes the villages of Fuissé, Solutré Pouilly, Vergisson, and Chaintré. The wines produced in the re... Read more

This French appellation includes twenty-six villages in the Mâconnais wine region of southern Burgundy. The region of Mâcon-Villages produces Chardonnay-based wines that may slightly differ in character due to different soil composition, but they are typically smooth, medium-... Read more

Bouton de culotte is a traditional cheese originating from the Mâconnais and Haut-Beaujolais areas in Burgundy. This tiny (30-40 grams) cheese is made with raw goat's milk, and it's aged for about 2 months. It was originally made by the region's shepherds who wanted to make a chees... Read more

Saint-Amour is a French appellation located in Beaujolais that produces ruby red Gamay based wines. The wines are often classified into two distinct styles—one light and fruity, while the other undergoes longer maceration and tends to come off as bolder and more structured. Often d... Read more

Saint-Véran is a French wine region that produces Chardonnay-based white wines. The appellation is located around Saint-Vérand, a commune in the Saône-et-Loire department of Bourgogne. The wines produced in the region are mineral, lively, and fresh. They are usually p... Read more

Chénas is the smallest grand cru in the prominent Beaujolais appellation which is located in between the Rhone and Saone-et-Loire departments. Interestingly, the city of Chénas is located in the Moulin-a-Vent wine region. Chénas appellation produces full-bodied Gamay... Read more

Mercurey is a French appellation located in the Côte Chalonnaise region of Burgundy that produces full-bodied ruby red wines from Pinot Noir grapes. These wines are usually round and smooth with typical notes of red fruit reminiscent of cherries, strawberries, and raspberries, whic... Read more

Montrachet is a French cheese originating from the Burgundy area, where it's made by only one cheesemaker in Saint-Gengoux-le-National. The cheese is made from raw goat's milk and it's left to age for at least 4 weeks. The rind is wrapped in chestnut leaves, keeping the cheeese moist and... Read more

Mâconnais is a tiny, conical cheese about the size of a shot glass, made from unpasteurised, full-fat goat's milk in the French region of Burgundy, departments of Rhône and Saône et Loire, where the goats graze on pastures around the local vineyards. It is dried in chee... Read more

Baratte is a traditional cheese that’s produced in the Saône-et-Loire region. This small cheese is made from raw goat’s milk, and it’s shaped into a cylinder with a short wheat straw on top. It’s usually left to age from 3 to 10 days, but it can be left to age furthe... Read more

Clacbitou is a French cheese originating from the Saône-et-Loire department. This cylindrical cheese is made from raw goat’s milk, and it’s left to age for at least 2 weeks before consumption. Underneath its bloomy rind, the texture is soft, smooth, moist, and fresh when young, ... Read more