The product
Castelmagno di Montagna DOP stagionato
Formaggio piemontese a latte crudo, selezione di montagna
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 cows fed on hay; it is aged for at least 6 months |
|---|---|
| Appearance | The rind is thin and wrinkled, brown in colour; the paste is compact and grainy, ivory in colour, without eyes; some cheeses may develop natural blue veins |
| Taste | Very fragrant, slightly savoury, with distinct herbaceous notes and light toasted notes; milder with notes of cellar and undergrowth if blue-veined |
| Curiosity | Castelmagno belongs to the category of naturally blue-veined cheeses: this means that the blue veins develop without the need to inoculate specific moulds, as is the case with other blue-veined cheeses such as Gorgonzola or Roquefort. In the case of Castelmagno, imperfect manual pressing and the humid maturing environment allow the precious blue veins to proliferate |
| Our selection | This Castelamagno is matured by La Meiro, a family business founded by Giorgio Amedeo for the production and maturing of Castelmagno di montagna DOP and d'alpeggio DOP, the latter a Slow Food Presidium since 2005. Thanks to Giorgio, his son Andrea and all the dairy farmers, this cheese has been saved from being forgotten, and has been promoted and preserved. |
| Suggestions | Delicious with finely sliced fresh artichokes seasoned with salt and oil, excellent for creaming risotto or with a little milk to make a sauce for ravioli or gnocchi; also try it simply with honey or fruit compote |
| 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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