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Castelmagno di alpeggio DOP Occelli -1 kg

Castelmagno di alpeggio DOP Occelli -1 kg

Category: Cold cuts and cheese•Seller: FoodExplore
Castelmagno cheese is a typical Piedmontese cheese, originating from the Grana Valley. The Castelmagno DOP from alpine pastures is made with milk from pastures at 1000 meters, which makes the milk and therefore the cheese unique and flavorful, with an aroma of hay, dried fruit, and milk. The color is straw yellow, and as it matures, the cheese tends to take on an ochre hue. The texture has some holes, is grainy, and straw yellow in color. Castelmagno is aged by the dairy for at least 180 days, and the unique atmospheric conditions allow the cheese to mature and enhance both its aroma and taste. It is an excellent cheese to enjoy on its own, with an aroma reminiscent of medicinal herbs. Depending on the aging, we recommend pairing it with full-bodied wines. Foodexplore offers Castelmagno cheese at special prices for you. Pairings: Castelmagno is a cheese we recommend savoring on its own. We suggest pairing it with a structured wine, preferably from Piedmont, such as a fine Barolo or Barbaresco. It is also excellent grated over risottos. Storage: Store in the refrigerator, covering the cut part with a cloth. Processing: The alpine Castelmagno is made with cow's milk obtained from two consecutive milkings, sometimes supplemented. Calf rennet is added to the milk, which is brought to a temperature between 35 °C and 38 °C. After breaking the curd, the cheese is pressed and wrapped in a dry cloth, hung, and finally placed in special containers. After this initial phase, the forms are broken again, salted, placed in cylindrical molds, and pressed. Aging takes place in cool, dry rooms or in caves that naturally have these characteristics. Aging: 22
£ 34.85

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Description

Castelmagno cheese is a typical Piedmontese cheese, originating from the Grana Valley. The Castelmagno DOP from alpine pastures is made with milk from pastures at 1000 meters, which makes the milk and therefore the cheese unique and flavorful, with an aroma of hay, dried fruit, and milk. The color is straw yellow, and as it matures, the cheese tends to take on an ochre hue. The texture has some holes, is grainy, and straw yellow in color. Castelmagno is aged by the dairy for at least 180 days, and the unique atmospheric conditions allow the cheese to mature and enhance both its aroma and taste. It is an excellent cheese to enjoy on its own, with an aroma reminiscent of medicinal herbs. Depending on the aging, we recommend pairing it with full-bodied wines. Foodexplore offers Castelmagno cheese at special prices for you. Pairings: Castelmagno is a cheese we recommend savoring on its own. We suggest pairing it with a structured wine, preferably from Piedmont, such as a fine Barolo or Barbaresco. It is also excellent grated over risottos. Storage: Store in the refrigerator, covering the cut part with a cloth. Processing: The alpine Castelmagno is made with cow's milk obtained from two consecutive milkings, sometimes supplemented. Calf rennet is added to the milk, which is brought to a temperature between 35 °C and 38 °C. After breaking the curd, the cheese is pressed and wrapped in a dry cloth, hung, and finally placed in special containers. After this initial phase, the forms are broken again, salted, placed in cylindrical molds, and pressed. Aging takes place in cool, dry rooms or in caves that naturally have these characteristics. Aging: 22