Castelmagno cheese

Castelmagno (DOP) is an Italian cheese from the north-west Italian region Piedmont.[1] It has a Protected Designation of Origin status in the European Union.

Castelmagno (DOP)
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)
Named afterCastelmagno
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Historical notes

Castelmagno is a cheese which has been made for many centuries: the earliest known mention of it dates to 1277, when there is a record that Castelmagno was given as payment to the Marquis of Saluzzo in exchange for use of pasture lands in Castelmagno and Celle di Macra.[2]

Zone of production

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

Castelmagno is a semi-hard, half-fat cheese produced from whole cow's 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
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 veloutés and can be eaten along with rice, pasta, polenta, thinly sliced raw beef meat (carpaccio) or grilled vegetables.

See also

References
  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.
  2. The Oxford Companion to Cheese. 2016.
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