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Mortarat walnut maccagnetta


A member of the large family of cheeses aromatised with aromatic herbs and spices that are traditionally called ‘Mortaràt’ in the Biella area. The squashed, grooved form similar to an oyster, is made by the cloth in 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.

Organoleptic characteristics
Aspect and texture: soft, well blended, yellow paste with a scattering of holes and flavoured with nut kernels. The rind is coated with roughly ground maize flour
Taste: Sweet and intense
Serving suggestions: full bodied, youngish, red wines. Grape chutney. Baguette type bread
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: at least one month
Production period: throughout the year
Fats: 45 % F-Dm
Weight: 0.5 – 1 kg each
Size: 10-20 cm diameter
Producers: dairy working in the province of Biella