Castelmagno cheese

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Castelmagno (DOP)
Castelmagno (formaggio).jpg
Country of originItaly
Region, townPiedmont:
province of Cuneo
Source of milkCows, ewes, goats
PasteurisedNo
TextureSemi-hard
Aging time60 days
CertificationEU: PDO 1996:
Reg. CE n.1263/96
(OJEU L. 163/96 of 02.07.1996)
Commons page Related media on Wikimedia Commons

Castelmagno (DOP) is an ancient cheese[1] with Protected designation of origin status from the north-west Italian region Piedmont.

Historical notes[edit]

Castelmagno is a cheese which has been made for many centuries: the earliest known mention of it dates to 1277, but in all likelihood its origins are much earlier.

Zone of production[edit]

The cheese has traditionally been made in the Valle Grana in the south-west of the Province of Cuneo, where production is permitted today within the boundaries of the communes of Castelmagno, Pradleves and Monterosso Grana.

Process of production[edit]

Castelmagno is a semi-hard, half-fat cheese produced from whole cows milk, obtained from cattle of the Piedmontese breed fed on fresh forage or hay from mixed meadows or pasture. On occasion some milk from sheep or goats may be added to the cows' milk.

Uses[edit]

Gnocchi with Castelmagno cheese and crumbed and toasted hazelnuts

Aside from being eaten on its own Castelmagno can be part of countless recipes, such as in fondue or veloutees and can be eaten along with rice, pasta, polenta, thinly sliced raw beef meat (carpaccio) or grilled vegetables.

See also[edit]

References[edit]

  1. ^ Michelson, P.; Linder, L. (2010). Cheese: Exploring Taste and Tradition. Gibbs Smith. p. 114. ISBN 978-1-4236-0651-2. Retrieved May 19, 2016.

External links[edit]