Macagn d’alpeggio a latte CRUDO

Macagn is a fantastic produced on the height of the Biellese montains

Whit a soft texture and intense flavour, more and more marked with the aging

Macagn is one of the few cheeses that boasts a very particular cheese-making process

The milk, in fact, is processed while still hot from milking, a method that has come down to the present say since time immemorial.

Its particular processing was  "invented" in all probability, due to the difficulty of procuring timber at those altitudes.

In fact, its milk is processing immediately, exploiting the milking temperature.

What you get, is a very special product.

This Slow Food presidium, today represents one of the most popular toma in Italy


					

Organoleptic characteristics

Aspect and texture
semi soft pasta, with a straw yellow color with slight holes
Taste
intense, slightly bitter flavour
Serving suggestions
red wines, rye bread, chestnut honey

Technical characteristics

Milk
Cow's milk, RAW, whole
Production method
artisanal
Paste
uncooked, unpressed
Salting
dry
Ripening
90 days minimum
Production period
all over the year
Fats
26% Mgss
Weight
About 2 kg
Dimensions
h6 cm d18 cm
Producers
producers and breeders of Biella
Whole cheese code
300053

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