The Maccagno is a cru of excellence toma from the mountains around Biella.
It takes its name from the Alpe of the same name located beneath Mount Cossarello, north of Biella.
The production of Maccagno began in the valley to the east of Biella, following the practice spread throughout the province.
It 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 the use of cow’s raw milk.
Serving suggestions: Red wines. Fresh fruit (pear Passacrassana). Mustard pumpkin. Black rye bread or polenta.
Aspect and texture: paste with tender structure with thin holes evenly distributed. The color is white with yellow shades. The crust is of medium consistency and brown color but, in some cases, it can be yellowish.
Ripening: 60 days minimum
Production period: all over the year