The product
Castelmagno di Alpeggio DOP
Castelmagno d'alpeggio DOP, Slow Food Presidium
Code:
31029M24
Country of origin:
Italy - Piedmont
Type of Milk:
Cow's milk
Weight:
4,5 kg approx
Minimum order:
1/4
| Description | DOP produced between May and October with raw cow's milk from cows raised in mountain pastures and fed on grass |
|---|---|
| Appearance | The paste is ivory white in colour, grainy but agreeably soluble. With ageing, it develops a very evident creamy rind and sometimes a delightful natural blue veining: a rare and valuable characteristic that gives the cheese pleasant aromatic sensations |
| Taste | Savoury, with pronounced floral notes; milder and with hints of undergrowth when blue-veined |
| Maturing | At least 5 months |
| Curiosity | It is produced in mountain pastures, between 1,600 and 2,200 metres above sea level. |
| Our selection | This Castelmagno cheese is aged by La Meiro, a family business founded by Giorgio Amedeo for the production and ageing of Castelmagno di montagna DOP and Castelmagno d'alpeggio DOP, the latter is a Slow Food Presidium since 2005. Thanks to Giorgio, his son Andrea and all the dairy farmers, this cheese has avoided being forgotten and has been promoted and preserved |
| Suggestions | A cheese that should be enjoyed slowly, at room temperature, paired with multigrain bread, fresh fruit such as apples or pears, dried fruit, or a delicate honey that accompanies its complexity |
| Ingredients | Raw cow's MILK, calf rennet, salt |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 4,5 kg approx |
| Packaging | Bulk |
| Storage Conditions (unpacked products) | Keep cool |
| Storage Conditions (packaged products) | Store at +4 °C/+6 °C |
| Instructions for use | Remove the crust before consumption |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1738 kJ / 419 kcal Fat: 30,04 g of which saturates: 25,4 g Carbohydrate: <1,0 g of which sugars: <1,0 g Protein: 30,25 g Salt: <0,5 g Typical value per 100 g |
The producer
La Meiro - Castelmagno (CN) - Piedmont
Why we chose them
Today, Castelmagno is often produced in the valley but there are still "Herdsmen" working the milk of their own cows in the pastures according to
the ancient technique, like for example the ones located in the Chiappi area. The huts are located at altitudes above 1600 meters where a great
variety of herbs and flowers is found, the same essences that can be tasted in this extraordinary product. The cheeses are matured in damp caves
at the altitude of 1900 meters, where they covered themselves with noble mould. Giorgio Amedeo, with his son Andrea, affineurs of Castelmagno
have been accredited by Slow Food as manager of the Presidium of Castelmagno di Alpeggio. Giorgio decided to build a manufacturing and
maturing centre exactly in Chiappi, the highest village in the valley of San Magno Sanctuary, from which the cheese takes its name. Giorgio, Andrea
and all the "Herdsmen" of the Presidium are preserving the tradition and protecting the production of this ancient and noble cheese
