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P.D.O. Castelmagno of mountain pasture is produced according to the ancient traditional recipe. Attention to every detail – from the resting of the curd in whey to the use of wooden moulds – allows us to offer the public the taste of an otherwise unrepeatable cheese. The quality of the milk, the processing methods used and the maturation in the historic stone cellars, lead some forms of Castelmagno to develop blue veining (beneficial natural green/blue moulds that can be found inside the form or develop after cutting), which has always been appreciated on the tables of connoisseurs.
Minimum maturation: 60 days
P.D.O. Castelmagno of mountain pasture
€13.50
P.D.O. Castelmagno of mountain pasture is produced according to the ancient traditional recipe. Attention to every detail – from the resting of the curd in whey to the use of wooden moulds – allows us to offer the public the taste of an otherwise unrepeatable cheese. The quality of the milk, the processing methods used and the maturation in the historic stone cellars, lead some forms of Castelmagno to develop blue veining (beneficial natural green/blue moulds that can be found inside the form or develop after cutting), which has always been appreciated on the tables of connoisseurs.
Minimum maturation: 60 days
INGREDIENTS: MILK, salt, rennet
Fun fact: the blue veining in Castelmagno develops naturally with aging, without the need to inoculate specific molds.
Uses and pairings: ideal in the preparation of pasta, rice, polenta and gnocchi, but also on beef carpaccio. It can also be enjoyed with honey and various jams. Depending on its evolution, it pairs with easy-drinking white wines or full-bodied reds. When blue veined, also with meditation wines.
Data sheet
- Production italian region
- Piemonte
- Type of milk
- Mixed milk
- Curing time
- Medium curing (60 - 180 days)
- Other features
- Blue cheeses
Mountain pasture cheeses
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