Castelmagno di Alpeggio


Semi-hard cheese belongs to the blue-veined family, produced with whole raw cow’s milk from cows fed with fresh fodder.

With an intense aroma, in which hints of malga, flowers and hay are perceived, it has delicate, complex, and persistent flavor.

We recommend tasting it alone or accompanied with honey, fruit or berry jam.

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Semi-hard cheese belongs to the blue-veined family, produced with whole raw cow’s milk from cows fed with fresh fodder.

With an intense aroma, in which hints of malga, flowers and hay are perceived, it has delicate, complex, and persistent flavor.

We recommend tasting it alone or accompanied with honey, fruit or berry jam.

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CASTELMAGNO PDO

 

It is a semi-hard cheese produced with whole raw cow’s milk from cows fed with fresh or dry fodder from the production area, with a small amount of partially skimmed sheep or goat milk (5-20%).

The cattle breeds used for milk production must be attributable to the Barà Pustertaler, Bruna, Pezzata Rossa D’Oropa, Montbeillard, Grigio Alpina, Piemontese and Valdostana breeds and their crossed breeds.The milk is brought to 30-38 °C and then curdled with liquid calf rennet.

The curd is broken, left to settle and then left to rest for at least 18 hours. It is transferred to special containers and immersed in the whey obtained from the previous process to complete fermentation; stays for 2-4 days. The curd is then broken away, finely chopped, remixed and salted before being wrapped in a cloth and placed in molds for at least one day; the shapes are pressed by hand or mechanically.

Produttore Castelmagno

Further dry salting of the forms is allowed. Maturation must take place in a cool and humid environment. During the maturation, which lasts at least 60 days, the different kinds of cheese are stored on a wooden shelf and periodically washed and turned. It can have the words “Product of the Mountain” if the cheese is obtained from cows that are grazed on pasture at an altitude between  650 and 1000 m; if at least 90 % of the livestock diet consists of pastures consumed at an altitude above 1000 meters , only in summer, the label may indicate “Di Alpeggio”.

Additional information

Certified Product

Castelmagno di Alpeggio

Conservation Method

Cheeses

Region of Origin

Piemonte

Quality Mark

PDO

Stagionatura

24 months

Producer

Lameiro

Duration of Conservation

1 month