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Castelmagno D.O.P. Aged Piedmont cow Milk Cheese

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Castelmagno has a rustic looking rind with a beautiful ivory interior. The paste is dense and crumbly. It is milder when young, but develops some spice as it ages. The cheese is wonderful paired with stronger honeys such as chestnut or melata, and it is also perfect for use in the kitchen.

Castelmagno is named for the municipality that it comes from, and represents centuries of cheesemaking tradition high in the mountains of Piedmont. Documentation dates it to at least 1277: a mandate exists in which the Marquis of Saluzzo required local farmers to pay for the privilege of working his lands -- with wheels of Castelmagno.

This cheese is made with the milk of Piemontese cows in two consecutive milkings. The curds are drained for 1-2 days before being packed into cheese molds. Removed from their molds after six days, each wheel is subsequently dry-salted for two days. This can continue for up to a month at which time the wheels of Castelmagno are left to age in naturally cool and damp caves. 

As the cheese ages, it develops various molds on the rind as well as some blue veining into the paste of the cheese. For this reason, Castelmagno has also been classified as a blue cheese. Castelmagno was awarded DOP status in 1996.

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Region Piedmont
Country of Origin Italy
Cheese Type Hard
Type of Milk Cow
Flavor Profile Medium
Rennet Type Animal
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Serving and Caring for your cheese

Caring for Your Cheese

How much cheese should I buy?

We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.

How should I serve my cheese?

You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.

Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.

Can I eat the rind?

Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.

What do I do about the mold on my cheese?

Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.

How do I store my cheese?

Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.

How do I wrap my cheese?

Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).


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