PDO Castelmagno D'Alpeggio Cheese
Not sure what to do with castelmagno cheese?
In this video recipe we show you how to make a delicious Italian risotto with castelmagno, seasoned with fresh herbs.
Castelmagno d'Alpeggio is an incredible cheese with a strong connection to the land and the field grasses that define its aroma. The flavor is delicate, but at the same time intense, persistent, and full. You will recognize hints of underbrush, hay, flowers and a slight note of nuts and mushrooms. The scent is that of the high mountains, where the air is pungent, the nature unspoiled, alive. Slow aging - at least 7 months - gives the paste a straw color with shy cobalt-colored veins and a crumbly, yet melt-in-your-mouth texture.
- Milk: Raw cow's milk
- Type: Compact paste
- Texture: Crumbly
- Rind: Non-edible, thin and gray in color and musty
- Color: Ochre yellow with bluish veins
- Taste: Fine and delicate, pleasantly vegetal
- Aroma: Herbaceous and spicy
Alpine Pasture Cheeses
Thanks to the experience of cheesemaker Marco Oldetti, in addition to Castelmagno, ancient cheeses that have long since been forgotten have been rediscovered. The supply chain is "cm 0": from milk to aging, all processing is done in an artisanal way within a few meters. These unobtainable cheeses are produced starting exclusively from the raw milk of the estate's own dairy cows, free to graze in spring and summer in the meadows surrounding the farmhouse at almost 2000m above sea level.
Dry, manual salting with sea salt is provided for all cheeses. Besides milk, the main ingredients are ferments and animal rennet. The entire cheesemaking process and the ripening and aging stages take place in the dairy located in the upper part of the Valliera hamlet. Raw milk is the key element in the production of high-quality dairy products. The reason is as follows: the link between the cow, the pastures and the artisan art. In fact, raw milk must be processed within a few hours of milking, which results in a product that encompasses all the flavor of the production area, thus respecting all the strains of lactic acid bacteria, yeasts and molds present in the producer's stables.
in vacuum packs of about 2,5 kg
Des Martin carries on the tradition of Castelmagno in its extremely rare "d'alpeggio" P.D.O. version produced exclusively from raw milk, milked and processed on the land, above 1,000 m above sea level and only between May and October, all to ensure a product of the highest quality and unmistakable flavor.