The product
Castelmagno di Montagna DOP stagionato
Piedmontese DOP mountain cheese, aged at least 6 months
Code:
31031
Country of origin:
Italy - Piedmont
Type of Milk:
Raw Cow's milk
Weight:
7 kg approx
Minimum order:
1/4
| Description | Cheese produced between October and June with raw cow's milk from cattle reared in the barn fed on hay; it is aged for at least 6 months |
|---|---|
| Appearance | The paste has an ivory colour, grainy but pleasantly melting in the mouth. With aging it develops a very evident creamy under-rind and sometime pleasant natural blue veins |
| Taste | Savoury, with animal notes and a strong under-rind; in the internal part the sensations of hay are prevalent |
| Curiosity | Not everyone knows that Castelmagno belongs to the category of spontaneous blue cheeses. It means that the development of mould takes place without inductions: the imperfect manual pressing and the humid curing environment allow the proliferation of the typical and precious marbling of Castelmagno. In the other blue cheeses such as Gorgonzola or Roquefort, however, Penicillium Roqueforti is added to favour the development of moulds |
| Our selection | This cheese is aged by La Meiro, a family business founded by Giorgio Amedeo for the production and aging of Castelmagno DOP, both mountain and alpage production, the latter also Slow Food Presidium since 2005. Thanks to Giorgio, his son Andrea and all the herdsmen, this cheese has been preserved and valued for generations |
| Suggestions | Delicious in the preparation of first courses, especially gnocchi and risotto. Try it with honey or fruit compotes. |
| Weight | 7 kg approx |
|---|---|
| Packaging | Whole wheel unpacked, fractions in thermoshrinking film |
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
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