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Maccagno stagionato


Toma from the pastures around Oropa, a mountain community famous for its sanctuary. Between June and September it is also produced in alpine pasture huts.  Amongst the numerous ‘Tomas’ of the area (like Maccagno Toma) it stands out because made exclusively with raw milk from Brown Alpine cattle.

Organoleptic characteristics
Aspect and texture: compact, ivory or more or less intense yellow paste according to length of ripening, with a scattering of holes
Taste: intense and sweet with traces of grass and hay with suggestions of stable
Serving suggestions: Red wines. Fresh fruit (Passacrassana pears). Marrow chutney. Black rye bread and polenta.
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan, alpine pastures
Paste: cooked, pressed
Salting: dry
Ripening: at least 20 days
Production period: throughout they year (summer alpine pastures)
Fats: 45 % F-Dm
Weight: 3-4 kg
Size: 15-25 cm diameter, h. 8-10 cm
Producers: dairies from the Biella area