Belonging to the large family of cheeses aromatised with aromatic herbs and spices that are traditionally called with the name ‘Mortaràt’ (from the mortar in which the spices were ground). The squashed, grooved form similar to an oyster, is made by the cloth through which the curd is hand squeezed. The covering serves not only decorative or gastronomic purposes but is also useful in maintaining the cheese at length. The rind should not be removed but rather eaten together with the cheese in order to better appreciate its flavour.
DRUNK MACCAGNETTA: red wine marc from the typical Biella vines, Bramaterra, is used in the place of herbs to ripen the cheese.
|Aspect and texture:||soft, well blended, ivory-yellow paste with a scattering of holes. The rind is coated with a blend of chopped alpine herbs and black pepper|
|Taste:||intense and rich with traces of the herbs coating the rind|
|Serving suggestions:||full bodied, youngish, red wines. Grape chutney. Baguette type bread|
|Milk:||full fat, raw, cow’s milk|
|Paste:||uncooked, not pressed|
|Ripening:||at least one month|
|Production period:||throughout the year|
|Weight:||0.5 – 1 kg each|
|Size:||10-20 cm diameter|
|Producers:||dairy working in Cusio-Lago d'Orta|