Castelmagno (cheese)

Castelmagno is a type of cheese originating from Italy. It is named after the municipality of Castelmagno, located in the Piedmont region. Castelmagno is a semi-hard, semi-fat cheese made from cow's milk, and sometimes supplemented with sheep's or goat's milk.

History

The production of Castelmagno cheese dates back to the 13th century, making it one of the oldest cheeses in Italy. It was originally made by the Cistercian monks who inhabited the area. The cheese was traditionally used as a form of currency and was often given as a tithe to local churches.

Production

Castelmagno cheese is produced in a specific geographical area in the upper valleys of Grana, Maira, and Stura. The cheese is made from unpasteurized cow's milk, which can be supplemented with up to 20% sheep's or goat's milk. The milk is heated and then curdled using animal rennet. The curd is cut, cooked, and then pressed into molds. The cheese is then aged for at least two months, but can be aged for up to a year for a more intense flavor.

Characteristics

Castelmagno cheese has a unique flavor profile that is both sweet and savory. The cheese has a crumbly texture and a natural rind that is grayish-brown in color. The interior of the cheese is white to straw-yellow and can have small, irregular holes. The flavor is complex, with notes of grass, hay, and flowers, and a slight spiciness.

Uses

Castelmagno cheese is versatile and can be used in a variety of dishes. It can be grated over pasta, risotto, or polenta, or used in sauces. It is also excellent served on its own, paired with honey, fruit, or nuts.

Recognition

In 1996, Castelmagno cheese was awarded Protected Designation of Origin (PDO) status by the European Union, which recognizes and protects the cheese's unique characteristics and ties to its geographical origin.

See also

• List of Italian cheeses
• List of cheeses