Castelmagno (cheese)
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|
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| origin |
 Italy - Province of Cuneo
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| Starting products |
Whole milk the cow |
| Cheese group | Blue cheese |
| Fat i. Tr. | % |
| shape | cylindrical |
| Weight | 4-7 kg |
| Ripening time | 2-5 months |
| bark | bright red-yellow |
| dough | fine-grained, white to ivory |
| Aroma | round, pleasant |
| taste | fine, round, slightly salty |
 DOP
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Yes |
 PDO
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Yes |
The Castelmagno is a cheese from the Piedmont province of Cuneo with a protected designation of origin .
history
The first mention can be found in a court judgment from 1277, in which the Marchese of Saluzzo was awarded a wheel of this cheese. Legends surround the namesake, it is said to go back to the nearby pilgrimage church "San Magno", but Carlo Magno ( Charlemagne ) is also said to be namesake. In 1996 the designation DOP was awarded.
Areas of origin
The Castelmagno may only be produced under this name in the municipalities of Castelmagno , Monterosso Grana and Pradleves in the province of Cuneo .
Manufacturing
The Castelmagno is made from cow's milk with the addition of some sheep or goat milk, the fat of which is skimmed off (semi-fat cheese). Processing takes 6 days; afterwards the cheese matures for between 2 and 5 months in natural grottos or imitated rooms. The longer the cheese has matured, the more piquant it becomes.
storage
The Castelmagno should be stored in the refrigerator at a temperature around 4 ° C. It is advisable to keep the cheese locked in cling film to prevent it from drying out and to prevent the taste from being passed on to other foods.
Quality mark
The label on the cheese wheel shows the shape of a four-leaf clover with the trademark, a stylized 'C' with mountain peaks.
use
The Castelmagno is mainly enjoyed with rice and pasta dishes, as a table cheese it is consumed with jams, honey and fruits.
Individual evidence
- ↑ Regulation (EC) No. 1263/96 . In: Official Journal of the EU.
- ↑ Info page of Ismea (Institute for Services for the Agricultural and Food Market)