Castelmagno

region: Piemonte | production: year-round | aging: 60 days | form: 2-7 kg | pasteurization: no

The Castelmagno cheese has been produced in a small mountainous area between the villages of Castelmagno, Pradleves, and Monterosso Grana since at least 1277. It has a characteristic crumbly texture caused by a specific production method lasting five days. Whole unpasteurized cow's milk from morning and evening milking is coagulated into cheese curd using natural rennet, which is then broken into pieces the size of corn kernels. It is filled into molds and left to rest. Then the curd is broken again and packed into molds once more. This is followed by at least two months of aging during which the surface is covered with noble mold.

In addition to the year-round available variant, a limited amount of Castelmagno d'Alpeggio, produced only from summer high-altitude milk from pastures at 2,000 meters above sea level, hits the market in the fall. Both types are protected by the DOP origin mark and each form is marked with a stylized letter C.

Castelmagno has a strong animal flavor with herbal notes that becomes more piquant with aging. It pairs excellently with honey, forest fruit jam, and full-bodied red wines like Barbaresco or Barolo, and its crumbly texture is perfect for flavoring gnocchi or risotto.

Manufacturer: Tino Paiolo