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Castelmagno DOP: a top alpine cheese from Piedmont!

Honor to one of the most ancient Italian cheeses, the Castelmagno DOP! Rediscovered in recent years by chefs and gourmets from all over the world, the cheese from the Valle Grana was reduced to a local use by shepherds and the populations of the austere Piedmont valley.

Produced with cow, goat, and sheep milk, it was the typical mountain cheese of high altitude. There, the shepherds used all of their production, and in most cases, the cheeses were made from three types of milk. This cheese today is a prestigious DOP, and also thanks to Slow Food, its value and centrality in Piedmontese cuisine has been redefined and regained.
 

Castelmagno: structure and how to cut it

Its structure - which we discuss in this dedicated content along with its history and traditions - è definitely unique as it is particularly crumbly and granular. This is perceived on the palate but also when you want to cut it.
If particularly aged, it is impossible for a slice of Castelmagno DOP to remain whole, to the point that it is preferred to chip it to better appreciate the flavor.

The shepherds and people of the Valle Grana know that over time the Castelmagno DOP naturally produces a veining in the heart of the cheese and this evolution makes it particularly prestigious and unique. It increases its intensity of flavor and the complexity of taste.

The Castelmagno DOP we offer is produced by Beppino Occelli, a man who has dedicated his entire life to the cheesemaking.

Bernardo Pasquali

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