Castelmagno Dop 150g: price and online sale

Castelmagno Dop 150/170g

The Castelmagno is one of the noblest and most famous cheeses of the Italian alpine tradition. It comes from Valgrana in Piedmont and is made from cow's milk, possibly supplemented with sheep and/or goat milk in percentages ranging from a minimum of 5% to a maximum of 20%.

Castelmagno DOP can only be produced, matured, and packaged within the administrative territory of the municipalities of Castelmagno, Pradleves, and Monterosso Grana in the province of Cuneo. Milk intended for processing must also come from these municipalities.

Its history

The origin of Castelmagno is ancient: it is perhaps slightly later, if not contemporary, to Gorgonzola, which was already known in 1100. This cheese was, however, already renowned and recognized in the XIII century and in the 1800s it reached its peak prestige. With the depopulation of the mountains, it faced extinction in the 1960s, but in the 1980s there was a production recovery that led to its proper European DOP recognition in 1996.

Ingredients Castelmagno Dop 150/170g

RAW cow's milk (origin: Castelmagno DOP production area in compliance with the Production Regulations), salt, rennet
Shelf life: 60 days

Nutritional values

Valori nutrizionali medi per 100g di prodotto
Energia: 420kcal / 1743kj
Grassi: 34g di cui saturi 24g
Carboidrati: 0,5g di cui zuccheri 0g
Proteine: 27g
Sale: 1,8g

Castelmagno Dop 150/170g: use in the kitchen

Not just any Castelmagno DOP, but it is indeed the Castelmagno of Beppino Occelli: a guarantee, a name, one of the absolute masters.

Opening the 200-gram vacuum-packed portion, you will immediately smell the delicate aroma. You can use it to enrich home-cooked meals and enhance classic great first courses like potato gnocchi. It pairs well with acacia honey or dandelion honey and is pleasant with traditional Piedmontese wines such as Arneis, Nebbiolo, or Barbera.

Tasting

The very crumbly paste, free of holes, is ivory white with a tendency to turn a yellow ochre color and to show blue-green veins in the more aged forms. The flavor is fine and delicate, moderately salty at the minimum aging and becomes strong and spicy as the aging period increases.

The Castelmagno will be packaged directly by the producer in a 200-gram portion immediately after your online purchase, allowing you to enjoy the cheese at its best in all its organoleptic qualities.

Tasting notes

La pasta molto friabile e priva di occhiature è di colore bianco avorio con la tendenza a virare ad una colorazione giallo ocra e a presentare venature blu-verdi nelle forme più stagionate. Il sapore è fine e delicato, moderatamente salato ai minimi di stagionatura e diventa forte e piccante man mano che ne aumenta il periodo.