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
