Maccagnette alle Erbe
Regional selection:
Piemonte
Selection by milk:
Cow
Belonging to the large family of cheeses flavored with aromatic herbs and spices that are traditionally called in the Biella area with the name ‘Mortaràt’ (from the mortar in which the spices were ground). The squashed, grooved form similar to an oyster, is made by the cloth through which the curd is hand squeezed. The covering serves not only decorative or gastronomic purposes but is also useful in maintaining the cheese at length. The rind should not be removed but rather eaten together with the cheese in order to better appreciate its flavor.
