The product

Castelmagno DOP fresco di Montagna

Piedmontese DOP mountain cheese, aged at least 2 months
Country of origin:
Italy - Piedmont
Type of Milk:
Raw Cow's milk
5 kg approx
Minimum order:
More Information
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 2 months
Appearance The rind is not very thick and wrinkled, light brown in colour. The paste is compact, ivory in colour, without eyes. Only a few wheels could develop natural blue veins with a such short aging
Taste Definitely fragrant, on the palate it is slightly savory, with marked lactic notes. If blue-veined it develops sweet notes, with hints of cellar and undergrowth
Maturing Available at different maturing stages: 2-4 months, 4-6 months and over 6 months
Curiosity The mountain Castelmagno is produced in the period between October and the end of June with the milk of cows in the stable fed with hay coming from the pastures of the production area; the use of silage is prohibited. Visually it is very easy to distinguish from the summer alpage production because the mountain product has the blue label, while the alpage summer product has the green label
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 Try it with fresh artichokes finely sliced and seasoned with a little salt and oil. Delicious in the preparation of first courses, especially gnocchi and risotto
More Information
Ingredients Raw cow's MILK, rennet, salt
Allergens in ingredients Milk and products thereof
Weight 5 kg approx
Packaging Whole wheel unpacked, fractions in thermoshrinking film
Storage Conditions (unpacked products) Keep refrigerated
Storage Conditions (packaged products) Keep refrigerated between +4 and +6° C
Instructions for use Please remove 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
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