Macagn takes its name from one of Monte Rosa’s foothills, though it is actually made in the Cervo, Sessera and Sesia valleys. A typical mountain cheese, it is made from full-fat, raw cow’s milk. Its most significant feature is that the cheese is made after each milking, a method probably developed to exploit the natural heat of the fresh milk in mountain dairies where it would be hard to keep it warm. The round cheeses weigh between 1.7 and 2.3 kilos and have a diameter ranging from 18 to 25 centimeters. As the milk is processed immediately after milking, the finished cheese still preserves scents of grass and wildflowers.
The product is made throughout the year. The minimum aging period is two months.
Central and eastern Biellese Prealps, Biella Province; Valsesia, Vercelli Province
Presidium supported by
Mosso Valley Mountain Community, Valsessera Mountain Community, Cervo la Bürsch Valley Mountain Community, Valsesia Mountain Community, Association for the Protection of Valli Biellesi and Valsesia Macagn Cheese, Fondazione Cassa Risparmio di Biella
Alagna Valsesia (Vc)
Frazione Dorf, 1
tel. 333-2662877 - 328 8507047 - 340 5158116
tel. 347 4564589 - 347 3027202
tel. +39 347 3027202
Slow Food coordinator
Tel. +39 340 7691682