Raw milk Toma del Maccagno

RAW COW'S MILK MOUNTAIN CHEESE

Raw milk Maccagno is one of Piedmont's most prized historical cheeses. It takes its name from Alpe Maccagno, north of Biella, and in its most authentic traditional versions it is produced with local raw milk from mountain pastures and aged in underground cellars on white fir boards.

The soft, tender, and straw-white paste features fine eyes. The thin rind is of medium consistency and brown in color, sometimes characterized by natural white molds.

The flavor is sweet and delicate with pronounced notes of butter and milk cream, and the aroma is pleasant. The use of raw milk and high-altitude pastures gives Maccagno rich aromatic nuances.

In addition to being enjoyed on its own as an excellent table cheese, thanks to its soft texture and the ease with which it melts, Maccagno is a key ingredient in many traditional Piedmontese dishes and beyond, such as polenta concia. It pairs perfectly with local red wines, even those with a certain structure.