/ Our magazine / Castelmagno DOP, noble cheese of Piedmont tradition.
/ Our magazine / Castelmagno DOP, noble cheese of Piedmont tradition.
Castelmagno DOP, the noble among the cheeses of the Piedmontese culinary tradition. Specifically, Castelmagno DOP comes from Valgrana and can only be produced, aged, and packaged exclusively within the territory of Castelmagno, Pradleves, and Monterosso Grana in the province of Cuneo, as provided by regulations, which also stipulates that the milk used for its production must come from the same municipalities.
Castelmagno DOP is a crumbly cheese made from cow's milk, which can be supplemented with sheep's and/or goat's milk at a varying percentage from 5% to a maximum of 20%. From the Alps, in addition to its unmistakable genuine taste of milk, it brings us the intense sensations of a blue cheese, and the flavor of the pastures from which it derives. An authentic taste preserved over time, born from a love for genuine products, which have remained so thanks to the protected designation of origin that preserves its characteristics and craftsmanship.
The Castelmagno DOP originates from mountain communities, dating back to around 1100. Some testimonies saw it as a medium of exchange in 1277 for paying the usufruct of pastures on land belonging to the Marquis of Saluzzo. Subsequently, around 1800, the Castelmagno DOP cheese experienced its best period: particularly appreciated throughout Europe, from London to Paris, it became the most sought-after Italian cheese. Despite the popularity gained, with wars and the subsequent urbanization of mountain areas, Castelmagno DOP experienced a dark period: lower demand and increasingly weak production risked extinguishing the traditional production of the cheese forever. Fortunately, in the 1980s the rediscovery began of this Italian jewel, a true treasure trove of flavors to preserve and protect, so much so as to obtain the DOC and DOP recognitions in 1982 and 1996.
The Castelmagno DOP cheese is a blue cheese with a crumbly texture, made from cow's milk with the possible addition of sheep or goat milk. The taste is finer and more delicate in younger forms, becoming fuller, more decisive, with a hint of spiciness as aging increases. The Castelmagno DOP cheese has two definitions based on where it is produced: if the transformation and aging occur in mountainous areas, with local milk, it is called "Mountain Product". It is instead named "Alpine cheese" when produced at an altitude exceeding 1000 meters. The two types are also distinguished by the color of the label: blue when it is a Mountain Product, green when it is an Alpine cheese.
The shapes have a diameter of 15-25 cm, a height varying from 12 to 20 cm, and weigh from 2 to 7 kg. The rind is thin and smooth in younger shapes, yellowish red in color, becoming more wrinkled and ocher in color in more aged forms. The paste is crumbly, without holes, ivory white with tendencies towards yellow ochre, and may have blue or green veins. These veins appear with aging, thanks to the development of some molds typical of blue or blue-veined cheeses.
The Castelmagno cheese DOP is produced with milk obtained from two distinct milkings. It is stored at low temperature and is skimmed by rising cream or centrifugation. Then the raw milk is heated to a temperature of 35-38 degrees in steel boilers, facilitating coagulation with the addition of liquid rennet. The resulting curd is broken, placed under whey, and allowed to rest for a variable duration of 5 to 30 minutes, before being placed on cloths where it will drain for a whole day. Subsequently, the curd is cut and placed in tanks with the previous working whey, where it will be left to rest for a couple of days. Following this, it will be extracted, minced, salted, and placed in plastic or steel molds, held under pressure for one or two days. The shapes are now ready for aging, which takes place in cool, dry rooms, preferably in caves. The minimum aging is two months.
The Castelmagno DOP has a very crumbly texture, and its flavor varies based on aging: more fine and delicate, moderately salty when young, more intense and spicy if more aged. Depending on the aging, you will taste a different Castelmagno DOP, a transformer that will provide many ideas and inspirations for recipes and pairings with platters of cold cuts, cheeses, and mustards to amaze your guests! The ideal pairing with wine involves a full-bodied, aged red like Barolo, Barbaresco, or a Nebbiolo.
The Castelmagno DOP is enticing when tasted alone, with a hint of acacia honey or mustard. Served as an appetizer or aperitif, it will be an inviting protagonist but can also be a tasty and energizing second course, rich in proteins, minerals, vitamins, and calcium. One of the most popular first courses is undoubtedly the risotto with Castelmagno DOP, which is traditionally prepared with a finish of finely grated cheese at the end of cooking.
We propose another recipe for a truly royal first course: potato gnocchi with Castelmagno DOP cream, a typical Piedmontese dish. To prepare them, you will need potatoes, eggs, flour, and salt if you want to make the gnocchi at home, while for the cream you will need Castelmagno DOP cheese, milk, butter, walnuts, salt, and pepper.
You can buy the gnocchi ready-made if you don't have time to make them, but if you prefer artisanal gnocchi, to enhance the flavor of the exquisite Castelmagno DOP cream! If you make them yourself, boil the potatoes, mash them, and when the mixture is cold, incorporate the other ingredients. Roll out the dough, then cut it into pieces. Now that the gnocchi are ready, let them rest covered with a little flour so they don't stick. They must dry before being cooked. Now prepare the cream: in a pan, pour in the milk and add the butter; let it melt until it boils. At this point, add the Castelmagno DOP in pieces. Let the cheese melt over low heat, stirring to prevent it from sticking. Now that the cream is ready, you can boil the water for the gnocchi. They will be ready when they rise to the surface. Drain them and add them to the cream, tossing them in the pan. Serve the dishes with a portion of gnocchi, adding a sprinkle of pepper and a handful of chopped walnuts on top of each plate, and serve. You will be amazed by the goodness of this dish!
The Castelmagno DOP cheese, with its full flavor and delicate aroma of the Alps, evokes the mountain atmospheres of the Cuneo Alps from which it derives; a first taste is never forgotten again, just like the delicious culinary preparations that will follow! It is no coincidence that Castelmagno DOP cheese is the noble cheese of Piedmontese tradition, and as such, it is an Italian excellence recognized worldwide.
Antonella Iannò
S&M
We recommend that you enjoy
✔ You have added the product to your cart!
