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
Dimensions
15-25 cm diameter, h. 8-10 cm
Producers
dairies from the Biella area
Codice forma
n.d.
Codice tagliato
n.d.

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