Cheese story
What is Castelmagno?
A rare mountain cheese with a crumbly paste and sometimes natural blueing.
Origin
Piedmont, Italy
Milk
cow with possible sheep/goat
Board role
Blue / salty
Cheese profile
Country
Italy
Region
Piedmont
Milk type
cow with possible sheep/goat
Texture
semi-hard, sometimes blue
Rind
natural
Ageing
2 to 5+ months
Vegetarian
Check the rennet / producer
Milk treatment
varies
Flavour profile: intense, crumbly, tangy, earthy
Origin, protection and character
Castelmagno comes from Italy, especially Piedmont. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
PDO/DOP
Typical ageing
2 to 5+ months
How to serve Castelmagno
gnocchi sauce, risotto, cheese boards
Good food matches
Barolo
honey
walnuts
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
