Castelmagno DOP seasoned 3 months
Estimated price per piece
The taste is long, slightly sapid, with hints of grass, flowers and milk. The aftertaste is long, round, crumbly with hints of stone cellars and wet soil. Is made from raw cows milk raised in cowshed and fed only with hay. The rind is thin, smooth and yellowish-brownish in colour. The paste is straw yellow, without eyes, with a coarse-grained texture. Some lucky wheels develop natural blue veins that add a sweet and distinguishing note to the taste.
Castelmagno gets it's name from a famous sanctuary dedicated to San Magno and his town. The first news of it's production was in the XII century, when Marchese di Saluzzo, in 1277 insisted that the rent of a few pastures was to be paid with wheels of Castelmagno. The 18th century was it's golden age: the Castelmagno cheese became the king of piedmont cheeses, and was always on the menu's of the most famous restaurants of Paris and London. Today the Castelmagno in commerce is produced in dairies in the valleys but there are still some dairies, that have their cows and produce their cheese, in alpine pastures as in the old day.
Delicious with pasta plates, in particular with gnocchi or risotto. It matches perfectly with acacia honey or wine jelly. Recommented with: Barbaresco, Barolo e Nebbiolo d'Alba.
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