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Maccagno toma


‘Maccagno’ is the name of a famous Biella alpine hut whose production has inspired even the underlying plains’ ‘toma’ production. It is distinguished by its saffron treated rind which gives it a distinctive orange colour (which tends to become more grey as the ripening period extends).

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