Castelmagno DOP di Alpeggio
Piemonte Cheese
Produced exclusively in the limited area of the Val Grana which comprises the three municipalities of Castelmagno, Pradleves and Monterosso Grana. Its DOC status was awarded in 1982.
The alpine pasture production is limited to one single cheese maker.
There are innumerable imitations in the surrounding villages and valleys which frequently bear names alluding or similar to ‘Castelmagno’.
Unfortunately, the current trend is to retail it whilst still very fresh and not marbled although it is only after a correct ageing of at least six months that this wonderful cheese truly reveals its exceptional qualities.
Delivery: 2 to 6 weeks
Delivers all over the world by truck, air and sea. In LCL or full container.
Shelf Life / Products Validity: We always deliver with the maximum validity.
Italian Cheese from Piemonte
Source: Piemonte
Type of milk: Cow and Goat
Organoleptic characteristics
Aspect and texture: yellow compact and grainy paste. The ripened versions have blue-green patches of marbling
Taste: strong and intense with faint traces of stables and a strong flavour of penicillin when correctly ripened
Serving suggestions: Full bodied, aged red wines, sweet and liqueur wines. White water melon chutney, blueberry jam. Rye bread and polenta.
Technical characteristics
Milk: skimmed, raw, cow’s milk
Production method: seasonal only in summer
Paste: pressed
Salting: dry
Ripening: at least 60 days
Production period: summer
Fats: 34 % F-Dm
Weight: 2-7 kg
Dimensions: 15-25 cm diameter
Producers: cheesemakers in the typical production area pastures DOP
1019GRO
Data sheet
- Shelf Life:
- 120 Days
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Piemonte Cheese
Produced exclusively in the limited area of the Val Grana which comprises the three municipalities of Castelmagno, Pradleves and Monterosso Grana. Its DOC status was awarded in 1982.
The alpine pasture production is limited to one single cheese maker.
There are innumerable imitations in the surrounding villages and valleys which frequently bear names alluding or similar to ‘Castelmagno’.
Unfortunately, the current trend is to retail it whilst still very fresh and not marbled although it is only after a correct ageing of at least six months that this wonderful cheese truly reveals its exceptional qualities.