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
