¥ 3,600 ¥ 3,888 incl. tax
This cheese is produced in the Cuneo area, in Piemonte. Usually, this cheese is made with cow milk, in which 5% to 20% sheep or goat milk can be added. However, our castelmagno is entirely made with cow milk. It is said that in the 12th century a cattleman from the Grana Valley first produced this cheese. The ripening is done in a cool and humid natural cave, or in a similar environment, for a minimum of 60 days. The humidity is kept at 70% to 98% and the temperature at 5% to 15 ℃, so that natural mold grows on the cheese. The castelmagno presents itself in a dark ivory color, sometimes with some pink notes, and it has a ridged rind. The paste has an ivory/pearly color, but the more it ripens, the more it turns into a darker yellow. Furthermore, this cheese gets firmer as it ripens, until the point of crumbling apart. The less aged castelmagno presents a light salty taste. However, as the ripening process continues, the taste gets spicier and sourer, acquiring its own uniqueness. We suggest to use it together with fresh cream to make a risotto or gnocchi sauce. It is the perfect match with a glass of full-bodied red wine.
Average nutritional values per 100 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.