Made with raw cow’s milk.


This is a small, yet very flavoursome cheese with a delightfully soft texture produced by frequent rinsing of the cheeses in salt and water.


This treatment also aids the ageing process producing the typically reddish rind.


The origins of this special little cheese are to be found in traditional recipes belonging to medieval Piedmontese monasteries.



Milk used: raw Piedmontese cow’s milk.

Ingredients: raw milk, salt, rennet.

Weight of single cheeses: about 0.8kg.

Rennet used: liquid calf’s rennet titred to 10,000 ratio chymosin/pepsin 80/20.


Nutritional information: 100g of Maggiolina contains: 336Kcal; 24g fats of which 19g saturated fats; 1.2g carbohydrates of which < 0.5g sugars; 24g proteins; 1.4g salt.


Microbiological analysis: negative for Salmonella spp and Listeria monocytogenes.


Analysis performed by SINAL n° 0051 accredited laboratory.


Best before date: this is a semi-matured cheese meaning that if the cheese is kept intact and at the correct temperature, the best before date is flexible. However, in order to maintain optimum flavour and microbiological conditions, we recommend that it be consumed within 150 days after production.



Caseificio Persia di Persia Luca - P.I. 03080170040

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