Maccagno Biellese Cheese

Maccagno is known for excellent toma from the mountains around Biella. It takes its name from the Alpe with the same name located beneath Mount Cossarello, north of Biella. The production of Maccagno began in the valley to the east of the Biella, following the practice spread throughout the province of Biella. It was the favourite cheese of Queen Margherita of Savoy and Quintino Sella Minister of the Kingdom of Italy and founder of the Italian Alpine Club.

• Under a thin crust, its soft paste reveals a sweet flavour, a delicate taste with notes of butter. It conquers the table and is perfect for any occasion.
• An artisanal cheese from Piedmont that is aged for 30-60 days to give it the perfect taste & texture.
• A young cheese made from local, whole, pasteurized cow's milk, it is used as a table cheese and in cooking for the preparation of typical Italian dishes.

Milk, salt, rennet, cultures. Not edible rind, treated with E150A.

Milk