The product

Castelmagno di Montagna DOP

A great Castelmagno produced between 1500 and 1700 m
Code:
31030
Country of origin:
Italy - Piedmont
Type of Milk:
Raw Cow's milk
Weight:
5 kg approx
Minimum order:
1/4
More Information
Raw material Raw milk from cows raised in cowshed and fed only with hay
Appearance The rind is thin, smooth and yellowish-brownish in colour. The paste is straw yellow, without eyes, with a coarse-grained texture. Some lucky wheels develop natural blue veins that add a sweet and distinguishing note to the taste
Taste The taste is long, slightly sapid, with hints of grass, flowers and milk. The aftertaste is long, round, crumbly with hints of stone cellars, wet soil and
Maturing Available at different maturing stages: 2-4 months, 4-6 months and over 6 months
Curiosity Castelmagno gets its name from a famous sanctuary dedicated to San Magno. The first historical news of its production dates back to the XII century, when the marquis of Saluzzo was usual to rent his pastures in return for wheels of Castelmagno.
Our selection We believe that this Catselmagno, aged by our friend Giorgio Amedeo, is very close to the original Castelmagno, as it was born. We like it a lot, most of all when it developes blue veins. When we visited the production area, we realized that the cheese expresses all the essences of the pastures
Suggestions Delicious with pasta plates, in particular with gnocchi or risotto. To be tried with acacia honey or wine jelly
More Information
Ingredients Raw cow's MILK, rennet, salt
Allergens Milk and products thereof
Weight 5 kg approx
Packaging Whole wheel unpacked, fractions in thermoshrinking film
Storage Conditions (packaged products) Keep refrigerated below +4° C
Instructions for use Please remove crust before consumption
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 center exactly in Chiappi, the highest village in the valley of San Magno Sanctuary, where the name of the cheese derives from. Giorgio, Andrea and all the "Herdsmen" of the Presidium are preserving the tradition and protecting the production of this ancient and noble cheese.
From the same producer
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: valsana@valsana.it
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