Macagn

Slow Food Presidium

Italy

Piedmont

Milk and milk products

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Macagn

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.

Season

Available all year round

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The Presidium was founded to safeguard traditional Macagn and to give proper recognition to the cheesemakers who continue to produce it despite the difficult conditions in mountain dairies. The production protocol specifies that the milk is processed after each milking. The cows, hardy breeds suited to mountain pastures, must be fed a natural diet.

Production area
Central and eastern Biellese Prealps, Biella Province; Valsesia, Vercelli Province

Producers
Davide Demiliani
Frazione Piedimeggiana, 15
Piode (Vc)
Tel.+39 340 6690528
davidedemiliani@libero.it
Alpe Piana e alpe Pizzo di Meggiana

Sorelle Facciotti
Frazione Pomarolo
Boccioleto (Vc)
Tel. +39 347 9136842
sorellefacciotti@gmail.com
Alpe Ciletto

Livio Garbaccio
Località Pianai
Civiasco (Vc)
Tel.+39 347 3027202
emmaiux@libero.it
Alpe Lincèe
Slow Food Presidium Producers’ Coordinator
Emanuela Ceruti
Tel. +39 347 3027202
emmaiux@libero.it

Slow Food coordinator
Enzo Cravello
Tel. 335 6868530
cravello1@tin.it
The Presidium was founded to safeguard traditional Macagn and to give proper recognition to the cheesemakers who continue to produce it despite the difficult conditions in mountain dairies. The production protocol specifies that the milk is processed after each milking. The cows, hardy breeds suited to mountain pastures, must be fed a natural diet.

Production area
Central and eastern Biellese Prealps, Biella Province; Valsesia, Vercelli Province

Producers
Davide Demiliani
Frazione Piedimeggiana, 15
Piode (Vc)
Tel.+39 340 6690528
davidedemiliani@libero.it
Alpe Piana e alpe Pizzo di Meggiana

Sorelle Facciotti
Frazione Pomarolo
Boccioleto (Vc)
Tel. +39 347 9136842
sorellefacciotti@gmail.com
Alpe Ciletto

Livio Garbaccio
Località Pianai
Civiasco (Vc)
Tel.+39 347 3027202
emmaiux@libero.it
Alpe Lincèe
Slow Food Presidium Producers’ Coordinator
Emanuela Ceruti
Tel. +39 347 3027202
emmaiux@libero.it

Slow Food coordinator
Enzo Cravello
Tel. 335 6868530
cravello1@tin.it

Territory

StateItaly
RegionPiedmont

Other info

CategoriesMilk and milk products