The product
Castelmagno DOP fresco di Montagna
Piedmontese DOP mountain cheese, aged at least 2 months
Code:
31030
Country of origin:
Italy - Piedmont
Type of Milk:
Raw Cow's milk
Weight:
5 kg approx
Minimum order:
1/4
| Description | Cheese produced between October and June with raw cow's milk from cows 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 |
| Taste | Flavourful, slightly savoury on the palate, with distinct notes of yoghurt |
| Maturing | Available at different maturing stages: 2-4 months, 4-6 months and over 6 months |
| Curiosity | Castelmagno di montagna (mountain) is produced between October and the end of June using milk from cows fed on hay from the pastures of the production area. It is easily distinguishable from the alpine version because the mountain product has a blue label, while the alpine product has a green label |
| 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 oblivion, being 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 |
| 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
From the same producer
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