Toma Maccagno is an Italian semi-hard cheese made from whole cow's milk sourced from Italy. It has a cylindrical shape with a weight that can vary from 2 to 3 kg. The rind is thin and straw-yellow with reddish hues. The paste is compact and straw-white in color, with a soft yet elastic texture. The flavor is intense and slightly spicy, with an aroma of mountain herbs. The production of Toma Maccagno involves the use of natural rennet and lactic ferments, without the use of preservatives. The salt used is of natural origin and is added during the cheese-making process. Toma Maccagno is ideal to enjoy on its own or accompanied by cured meats and robust wines. Pairings: To best enhance the Toma Maccagno 2.3Kg, I suggest pairing it with a robust and tannic red wine, such as a Barolo. In the kitchen, Toma Maccagno can be used to prepare a delicious fondue, served with toasted bread croutons or raw vegetables. Alternatively, it can be used to enrich pasta with fresh tomato and basil sauce, or to fill a savory pie with spinach and ricotta. Storage: Store in the refrigerator Aging: 1001 Other: AVERAGE NUTRITIONAL VALUES per 100 g ENERGY VALUE FATS 315 KCal 1323 KJ 26.2 g 15.36 g of which SATURATES CARBOHYDRATES 0.9 g of which SUGARS 0.8 0 FIBER 0 9 PROTEINS 19 g SALT 2.18 g
