Description
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.
