MAGGENGO

Maggengo is a typical cheese from the Piedmont region, with a small shape and a full flavor, despite the very soft dough. It can find the right combination with craft beers and sparkling wines.

Organoleptic characteristics

Aspect and texture
The shape of the Maggengo is small and round, in the evolution of the seasoning the crust tends to reddish
Taste
lactic but intense and full
Serving suggestions

Raw and clear craft beers or white and sparkling wines

Technical characteristics

Milk
cow, raw milk
Production method
artisanal
Paste
Unpressed cooked
Salting
dry
Ripening
30 days minimum
Production period
November-July
Fats
27g/100g
Weight
about 0.8 kg
Dimensions
d 15cm h 5cm
Codice forma
7500134

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