Maccagno biellese

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.

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
moderately tasty
Serving suggestions
Red wines. Fresh fruit (pear Passacrassana). Mustard pumpkin. Black rye bread, polenta

Technical characteristics

Milk
vaccine, whole, thermized
Production method
artisanal
Paste
Cooked, pressed
Salting
dry
Ripening
30/60 days minimum
Production period
all over the year
Fats
45% Mgss
Weight
about 2 kg
Dimensions
diameter 18 cm about, h 6 cm about
Producers
farmers from Biella area (lower Piedmont)
Whole cheese code
n.d.
Cutted cheese code
n.d.

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