Description
Mountain Castelmagno cheese is a typical Piedmontese cheese, originating from the Grana Valley. The Mountain Castelmagno DOP is produced all year round with milk from pastures that make the milk and therefore the cheese unique and flavorful, with a hay aroma, tending towards vegetal and raw milk. The color is pure white and as it matures, the cheese tends to turn yellow, the paste has some holes, is grainy, and straw yellow in color. Castelmagno is aged for at least 120 days, and the unique atmospheric conditions allow the cheese to mature and enhance both aromatically and taste-wise. Excellent cheese to enjoy in its pure form, the aroma is 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 in its pure form, we suggest pairing it with a structured wine, preferably Piedmontese like a great Barolo or Barbaresco. Also excellent grated on risottos. Storage: Store in the refrigerator, cover the cut part with a cloth. Processing: Mountain Castelmagno is made with cow's milk obtained from two consecutive milkings, sometimes added. Calf rennet is added to the milk, it is brought to a temperature between 35 °C and 38 °C. After breaking the curd, the form is pressed and wrapped in a dry cloth, hung, and finally placed in special containers. Once this first phase is completed, the forms are broken again, salted, placed in cylindrical molds, and pressed. Aging takes place in cool and dry places, or in caves that naturally have these characteristics. Aging: 23