The product
Castelmagno DOP Alpage
Castelmagno d'alpeggio DOP, Slow Food Presidium
Code:
31029M23
Country of origin:
Italy - Piedmont
Type of Milk:
Cow's milk
Weight:
4,5 kg circa
Minimum order:
1/4
| Description | Cheese produced between June and October with raw cow's milk from cows reared in the summer alpage, fed on pasture |
|---|---|
| Appearance | The paste is straw-coloured, grainy but pleasantly soluble. With the aging it develops a very evident and creamy under-rind and sometimes pleasant natural ble veins: a rare and valuable feature that gives the cheese pleasant aromatic sensations |
| Taste | Sapid, with marked but pleasant floral sensations. The under-rind has a stronger and more decisive taste while the aromatic sensations prevail in the heart |
| 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 |
| Suggestions | Perfect to enrich a risotto or gnocchi, with a bit of milk to create a cream for ravioli or even in the filling. To try also with chestnut honey |
| Ingredients | Raw cow's MILK, lamb rennet, salt |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 4,5 kg circa |
| Storage Conditions (unpacked products) | Keep refrigerated |
| Storage Conditions (packaged products) | Keep refrigerated at +4 +6 °C |
| Instructions for use | Remove the rind 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
