- Castelmagno (cheese)
name = Castelmagno (DOP)
province of Cuneo
source = Primarily
pasteurised = No
texture = Semi-hard
aging = 60 days
EU: PDO 1996:
Reg. CE n.1263/96
(OJEU L. 163/96 of 02.07.1996)
Castelmagno (DOP) is a cheese with
Protected designation of originstatus from the north-west Italian region Piedmont.
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
The cheese has traditionally been made in the
Valle Granain the south-west of the Province of Cuneo, where production is permitted today within the boundaries of the communes of Castelmagno, Pradlevesand Monterosso Grana.
Process of production
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 may be added to the cows’ milk.
Aside from being eaten on its own Castelmagno can be part of countless recipes, such as in
fonduesor velouteesand can be eaten along with rice, pasta, polenta, thinly sliced raw beef meat ( carpaccio) or grilled vegetables.
* [http://www.regione.piemonte.it/governo/bollettino/abbonati/2005/13/siste/00000002.htm Disciplinare di produzione] it
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