The “Maccagno” is a half-cooked cheese, produced with whole cow’s milk, its paste is dense and it ranges from a white to a straw-colour. It has a delicate flavour that preserve the aroma of aromatic herbs contained in the pastures of production.

The “Maccagno”cheese is produced in the region of Piedmont, in the “Valsesia” and in the valleys of Biella. Its name comes from the dialect word, “macagn”, used in the past as a name for a mountain of the Valsesia at the border between the Alps of Biella and of Aosta Valley.

The “Maccagno” is a half-cooked cheese, produced with whole cow’s milk, its paste is dense and it ranges from a white to a straw-colour. It has a delicate flavour that preserve the aroma of aromatic herbs contained in the pastures of production.

It is a n excellent and tasty table cheese, used in the area of “Vercelli” as an ingredient for some local recipes, such as the “riso in cagnum”, that is basically boiled rice mixed with Maccagno cheese and sauté butter.

It is conserved in the fridge, in the less cool part, wrapped up in aluminium paper.