
Castelmagno DOP 360g
Alimentum
Regular price €10,30
INGREDIENTS: Raw cow's milk, salt, rennet, lactic ferments. The product is sold with a tolerance of +/- 10% as it is cut on the moment from the whole shape to ensure the greatest possible freshness.
DOP (Denominazione d'Origine Protetta | PDO Protected Designation of Origin).
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DESCRIPTION: Castelmagno is called "The King of Cheeses" and is a Piedmontese cheese of historical importance. Its origin dates back to ancient times and it is said that Charlemagne himself was a fan. It is currently produced in municipalities in the province of Cuneo with cow's milk and an addition of sheep's and goat's milk. The pasta is crumbly and tends to be yellowish. It has rare green veins due to grassing and has intense smells and aromas.
Pairings: It can be tasted as is, or combined with a honey, preferably linden or oak honeydew. It is also suitable for various preparations of gnocchi, quiches, polenta, or fondues. Above all, this cheese is destined to be prepared with the classic Risotto al Castelmagno. Wines: Castelmagno is produced in Piedmont and it is reasonable to combine it with fresh, flower-scented local wines. Excellently paired with a Nebbiolo d'Alba. If you prefer something more full-bodied and with a persistent taste, you can opt for a Barolo. Leaving Piedmont, we suggest a Sangiovese di Romagna or a Chianti Classico. |
THE PRODUCTION METHOD: The production area is limited to the municipalities of Castelmagno, Pradleves, and Monterosso Grana in the upper Grana valley in the province of Cuneo. The livestock that produces the milk must be fed with fresh or sharpened fodder from the area, which gives the product a unique flavor.
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CASTELMAGNO: BETWEEN HISTORY AND LEGEND The first testimonies to the quality of a Castelmagno-like cheese from these valleys came from a Roman soldier who became a Christian martyr surround this cheese in legend. Charlemagne is also mentioned as a staunch admirer but, to be honest, the first official document to mention the cheese dates back to the thirteenth century. In this record, the cheese is used as a form of payment of gabelle, form of rent, or even as the official annual rent of the municipality of Castelmagno itself to the Marquis of Saluzzo.
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