Castelmagno DOP seasoned 3 mesi
Estimated price per piece
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 dayThe rind is thin and smooth and its color is yellowish-brownish when young. When matures the rind becomes crusty and its color dark brownish. The paste is straw yellow, without eyes, with a coarse-grained texture which becomes creamier under the rind when the cheese is matured. Some lucky wheels develop natural blue veins that add a sweet and distinguishing note to the tasteTasteThe taste is long, strong, crumbly, slightly sapid with hints of grass, flowers, stones and nature. The aftertaste is long, round, crumbly with hints of stone cellars, wet soil.
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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