Toma Maccagno - Piedmont
- Ferments: calf liquid
- Rind: thin, smooth, variable in color, from strawlike yellow to grey with orange shadings
- Paste: compact, elastic, with light scattered holes, yellow in color, tending to golden
- Surface: flat
- Thickness: 2.76 inch
- Territory: Pre-Alps of Biella or mountainous area of Valsesia
- Label: DOP
Ingredients: milk, rennet, salt and milk enzymes.
Shape: cylindrical, the diameter is appr. 18 cm, the height appr. 6 cm, the weight appr. 2.0 kg.
Rind: thin, gray/brown colour, characteristic yellow mould can be found on the more mature cheese.
Curd: semi-soft structure with regularly distributed fine holes. The colour is white with a moderate taste.
Maturation: the cheese is matured in underground cellars on silver fir shelves for a period which can vary from 30 to 60 days.
Use: it is used to prepare typical Piemont region dishes, as well as eaten alone as a table cheese.
NEWSLETTER
CURRENCY
Last site update
08 October 2008
maccagno, italian cheese, cheese crumbly italian, cheese italian soft, italy cheese, toma
Copyright © 2005
HQ ITALIA s.r.l.
Via Lavoratori V. del Col du Mont, 24 - 11100 Aosta - ITALY ::: VAT IT01086480074
All rights reserved.