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.
Available all year round
Central and eastern Biellese Prealps, Biella Province; Valsesia, Vercelli Province
Frazione Piedimeggiana, 15
Tel.+39 340 6690528
Alpe Piana e alpe Pizzo di Meggiana
Tel. +39 347 9136842
Tel.+39 347 3027202