Fat cheese, short-aged, semi-hard.

Yesterday as today, the Maccagno is made with the milk of a single milking and at the natural temperature of milking. It is a Slow Food Presidium cheese and has started the process of obtaining the protected designation of origin by using a production specification.

ANALYTICAL CARD

PRODUCTION AREA: Piedmont
PRODUCTION TERRITORIES: Province of Biella: territories of the Valle Sassera, Valle di Mosso, Valle Cervo and Valle Elvo. Province of Vercelli, in Valsesia.

ORIGIN: Cow’s milk

PRODUCTION PERIOD: all the year

SHAPE AND DIMENSION: Cylindrical shape with flat faces of 18-25 cm diameter, the heel is slightly convex, 5-8 cm tall, weighing 1.8-2.5 kg.

HISTORY: It takes its name from a mountain pasture in Valsesia. His production technique is very old. One of the most famous admirers, as well as Queen Margherita di Savoia, was Quintino Sella, minister of the Kingdom of Italy and founder of the Italian Alpine Club, who, in 1863, was robbed of the precious and loved cheese that he wanted to bring to Rome.

TYPE OF CHEESE BY TYPE OF WORKING: Semi-hard pasta

WORKING TECHNOLOGY: The raw milk of a single milking, at the natural temperature of milking, is added with liquid veal rennet. The curd, rennet, is broken to the size of a grain of rice. Then, the pasta undergoes a heating at a temperature of 40 ° in summer and 48 ° in winter. After a few minutes of stopping under whey, the dough is extracted and placed in the molds for a manual pressing. Dry salting.

AGING / MATURING: The minimum period is 20 days.

CHEESE CHARACTERISTICS: The rind is soft, elastic, straw-colored or red. The dough is compact, soft, white or straw-colored, with sparse holes, small-medium size.

TYPES OF CONSUMER CHEESE: Fat cheese, short-aged, semi-hard.

AROMATIC INTENSITY AND SENSATIONS: Low, medium low.

PAIRINGS: It goes well with red wines, fresh fruit, pumpkin mustard. It is also used for polenta “taragna” and the Piedmontese fondue.

NOTE

Maccagno produced in mountain pastures is of great interest. To safeguard the traditional Maccagno, and to give due recognition to those who continue to produce it despite the many difficulties, it has become a Slow Food Presidium, which gathers producers, seasoners, but also public bodies and supporters.

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