Castelmagno dop

A DOP cheese from Piedmont that can only be produced in certain municipalities of the Valle Grana (in the province of Cuneo) with cow's milk, and eventually the addition of sheep's and goat's milk. It can boast the title of "mountain cheese" only if produced and ripened at an altitude of more than 1000 m. It is ripened in natural or cave locations. The cheese is grainy, white or straw coloured, depending on the ripening period; some forms present a green veining, the result of the natural blue vein process. Used above all in local cuisine to enhance typical dishes such as Gnocchi with potatoes, with melted Castelmagno. Can be eaten in its pure form or paired with honey.

 

INGREDIENTS: milk, salt, rennet.

TYPE OF MILK: cow's milk/ addition of sheep's and goat's milk.

MILK TREATMENT: raw.

RIPENING: minimum 60 days.

AVAILABILITY: all year.