Maccagno biellese raw milk

The maccagno is a cru of excellence toma from the mountains around Biella.
It takes its name from the Alpe with the same name located beneath Mount Cossarello north of Biella.
The production of maccagno began in the valley to the east of the Biella, following the practice spread throughout the province of Biella.
Was the favorite cheese of Queen Margherita of Savoy and Quintino Sella Minister of the Kingdom of Italy and founder of the Italian Alpine Club.

This original version is produced with use of cow's raw milk.

Organoleptic characteristics

Aspect and texture
paste with tender structure with thin holes evenly distributed. The color is white with yellow shades. Crust of medium consistency of brown color, in some cases present a mold of color yellow.
Taste
tasteful
Serving suggestions
Red wines. Fresh fruit (pear Passacrassana). Mustard pumpkin. Black rye bread, polenta

Technical characteristics

Milk
cow's milk, whole, raw
Production method
artisanal
Paste
cooked, pressed
Salting
dry
Ripening
60 days minimum
Production period
all over the year
Fats
45% Mgss
Weight
2 kg about
Dimensions
diameter 18 cm, h 6
Producers
farmers from Biella area (lower Piedmont)
Codice forma
n.d.
Codice tagliato
n.d.

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