Maccagno is a very ancient cheese that is produced on the southern slopes of Monte Rosa and in particular on the mountains of the Biella area and Valsesia area (Vercelli), still following the ancient processing method. Supposedly this cheese was born on Alpe Macagn, 2188 m, in Valsesia - Piedmont, on the border with Aosta Valley where the milk was processed immediately, exploiting the milking temperature (37 ° C). Semi-cooked cheese, soft and compact with scattered holes. The taste and aroma are delicate, sometimes intense and recall cream and butter.
