Castelmagno DOP di Alpeggio
It is produced only in a small area of the Grana Valley, encompassing the three municipalities of Castelmagno, Pradleves, and Monterosso Grana. The DOC designation dates back to 1982, and the DOP recognition was granted in 1996. Alpine production is essentially limited to a single cheesemaker. Attempts to imitate it in the surrounding villages and valleys are countless, often with names that somehow resemble “Castelmagno.” Unfortunately, the current trend is to market it very young and unveiled, but only with proper aging for at least six months can this great cheese fully reveal its characteristics.
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Characteristics
Region
Milk Origin
Appearance
Compact and grainy straw-yellow paste, with blue-greenish veining in mature cheeses
Taste
Strong, intense, with light notes of stables and strong hints of penicillin if seasoned properly
Pairings
Full-bodied, aged red wines, sweet and fortified wines. White watermelon mustard, blueberry jam. Rye bread, polenta.
Technical specifications
| Milk Types | Cow, Goat, Sheep |
|---|---|
| Milk | cow's milk, raw, skimmed milk |
| Processing | mountain pasture |
| Cheese paste | pressed |
| Salting | dry |
| Seasoning | minimum 60 days |
| Production | Summer |
| Fat | 34% Mgss |
| Weight | 2-7 kg |
| Dimensions | diameter 15-25 cm, h. 12-20 |
| Producers | cheesemakers in the mountain pastures of the typical DOP production area |
| Whole Cheese Code | 1019GRO – 1019003 |
| Cutted Cheese Code | 1019004 |
