Raw Milk Maccagno

In 2012 it was included in Gambero Rosso's the "I 17 Fuoriclasse" guide to Italy's best cheeses. DETAILS 100% Made in Italy Rind: of medium consistency, it is brown in color and, in some cases, there are characteristic yellow molds. One side bears the "Maccagno" trademark. The rind is not edible. Paste: soft structure with thin, regularly distributed holes. It is white in color with straw-colored nuances. The taste is fine and refined with notes of butter. Maturation: the cheeses are aged in underground rooms on white fir boards for a period of 60 days. Use: it is used as a table cheese and in cooking for the preparation of typical dishes. Ingredients: Raw cow's milk, salt, rennet, milk enzymes. Guaranteed minimum weight portions.