Castelmagno d’Alpeggio DOP

300 g

¥ 4,050 ¥ 4,374 incl. tax

This cheese is produced in the very limited area of Cuneo, in Piedmont region, and is said to have been invented by cowherds in the Grana Valley in the 12th century. The main ingredient is cow milk, of which 5-20% can be sheep or goat milk, but our castelmagno is made exclusively from cow milk. Originally produced as a valuable food in the mountains, the production decreased as people moved to the flatlands, and it continued to decrease until it was certified as DOC (later changed to DOP in 1997) in 1982. Today it is said to be a rare cheese because of its production quantity is the least amount among the DOP certified cheese. Only Castelmagno which is produced between June and September, made from milk of cows that ate the pastures above 1600 m above sea level, and aged for at least 120 days can be called Castelmagno d'Alpeggio DOP. The producer, LA MEIRO, is one of three cheese makers who are certified as "Presidio Slow Food" by Slow Food. Due to the unique method of fermenting before aging, you can feel a slight acidity and fermented scent. The longer the cheese is aged, the more crumbly paste it gets. As the aging progresses, blue mold grows and it gets spicy. If you cook it with fresh cream for risotto or gnocchi, it will be the best dish. It goes very well with full-bodied red wine.

Average nutritional values per 100 g
Kcal: 376 Kcal
Protein: 24 g
Fat: 30 g
Carbohydrates: 2 g
Salt: 1.7 g

There are many varieties of dairy cows inhabiting each region, and the difference in milk yield and ingredients between breeds gives each cow’s cheese its individuality. In order to have a cheese approved as a PDO (Protected Designation of Origin) cheese, it must be made with a specific breed of cow.

Cheeses are classified into soft, semi-hard, and hard cheeses depending on their water content. The hard type of cheese is drained of all its water content, making it a great candidate for long term maturing. The longer it is matured, the richer it becomes in flavor. Typically hard cheeses come in larger form, and usually they are made in mountainous areas.

In this mountainous region, traditionally long-term aged cheese and mountain cheese mixed with cow, sheep and goat milk are eaten. There are also cheeses flavored with truffles (a specialty of Piedmont) as well as herbs and flowers from the mountains. As the king of wine Barolo is also produced in this area, a rarity such as the Piemontese Castelmagno goes well with heavy red wine.

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