Macagn

Macagn is a traditional cheese produced in Vercelli's Cervo, Sesia, and Sessera valleys. It's named after one of Monte Rosa's foothills. This mountain cheese is made from full-fat raw cow's milk and it's left to age for a minimum of 2 months, although it's said that Macagn is ideal after 3 to 5 months of aging.

The cheese is made after each successive milking in order to use up the natural heat of fresh milk. As a result, Macagn retains the floral aromas and flavors of grass and wildflowers, while the texture is dense and creamy. It's recommended to mix it with creamy polenta.