Magoth

1. History

Magoth is an exceptional Swiss cheese from the Canton of Thurgovia in northeastern Switzerland.It follows ancestral cheesemaking traditions, highlighted by affineurs like Margot Fromages, active since 1886.

Its production is tied to the summer grazing period (estive), where cows freely pasture in the Alps, giving it unique character.

2. Physical characteristics

Magoth features a cooked pressed pale yellow paste, tender and melting, with a dark brown-black rind developed during exclusive cave aging.

Made from raw cow's milk not fed silage, it comes in wheels aged for at least 6 months.

Its supple texture makes it ideal for slicing into thin slivers.

3. Taste profile

Magoth delivers a powerful, fruity taste with subtle hazelnut notes and remarkable mouth persistence.

Its melting paste releases round, elegant aromas, sometimes compared to Comté but more fruity.

Reviews praise its length on the palate, though some note potential dryness or saltiness depending on aging.

4. Production zone and period

Produced in theCanton of Thurgovia, northeastern Switzerland, and aged in natural Swiss Alpine caves.

It is made exclusively during estive, the alpine grazing season with fresh grass.

No French production sites, but distributed by French affineurs.

5. Certification

Magoth has no specific AOC, AOP, or IGP certification mentioned.

Its excellence stems from traditional Swiss artisanal methods without protected labeling.

It is prized for natural cave aging and pure pasture milk.