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Amongst the numerous and imaginatively named imitations of Castelmagno, Magnùn stands out as the product of a single cheese maker who makes it on the alpine pastures of the Castelmagno denomination of protected origin (DOP) area.  During the winter he takes his herd to a village outside the small area covered by the DOP so that he is obliged to give this period’s production a different name (in effect, it is the local dialect nickname of his grandfather – Magno). Therefore, although not a genuine Castelmagno this is, nonetheless, a high quality cheese.

Organoleptic characteristics
Aspect and texture: very compact, grainy, yellow paste. The ripened versions have bluish-green marbling
Taste: strong and intense with slight traces of stables and penicillin when ripened
Serving suggestions: full bodied, aged, red wines, sweet and liqueur wines. White water melon chutney, blueberry jam. Rye bread and polenta.
Technical characteristics
Milk: skimmed, raw, cow’s milk
Production method: artisan
Paste: cooked, pressed
Salting: dry
Ripening: at least 60 days
Production period: throughout the year
Fats: 34% F-Dm
Weight: 2-7 kg
Size: 15-25 cm diameter, h. 12-20 cm
Producers: Grana Valley dairies