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Full lactic flavour, despite its very soft paste: Maggengo is a typical semi-matured Piedmontese cheese with a small, round shape made from raw cow's milk.

Its artisanal processing involves dry salting and its paste, cooked, is not pressed. Production takes place between the months of November and July.

Maggengo can be paired with raw, light artisanal beers and white and mulled wines.

Since this is an artisanal product and cannot be standardised, the images are purely illustrative.
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