Castelmagno
Castelmagno: an Italian delight
Castelmagno is a protected designation of origin Italian cheese originating from the towns of Castelmagno, Pradleves, and Monterosso Grana. Known since 1277, this semi-hard cheese with blue veining is considered one of the culinary treasures of the Piedmont region. Below, we will discover the history, description, production, and consumption of this cheese with an intense taste.
History
Castelmagno was first mentioned in a document from 1277, which imposed on the town of Castelmagno to pay an annual fee to the Marchesato di Saluzzo in the form of Castelmagno cheese instead of money. King Vittorio Amedeo II of Savoy ordered the local feudal lord to provide Castelmagno cheese in 1722. The production of Castelmagno in its modern form began around the year 1000, but there is no certain evidence in this regard.
Description
Castelmagno is a semi-hard, blue-veined cheese, produced in cylindrical shapes with a diameter between 15 and 25 cm, a height between 12 and 20 cm, and a weight between 2 and 7 kg. The rind, rather thin, is yellowish-brown, while the paste is white or slightly yellowish, with green veins due to the blue veining.
Production
It is mainly produced with cow's milk from two consecutive milkings (evening and morning), sometimes added with goat or sheep's milk in percentages that never exceed 20%. The milk, after the addition of rennet, is brought to a temperature variable between 35 and 38 degrees Celsius. After breaking the curd, the form is pressed and wrapped in a dry cloth. The form is then hung and placed in special containers. After this first phase, the forms are broken again, salted, placed in cylindrical molds, and pressed. The aging takes place in cool and dry rooms or in natural caves.
Alpine production
The castelmagno d'alpeggio is a Slow Food presidium that focuses on production carried out in summer months in malga, above 1500 meters of altitude. During the summer, cows graze freely on high-altitude meadows, and the cheese produced by the mountain farmers, who make cheese with the milk of their own cows, is obtained without the use of ferments, from only two milkings, and following strictly traditional production techniques.
Consumption
Castelmagno is widely used in Piedmontese cuisine to prepare various dishes, particularly Castelmagno gnocchi and risotto. It is often enjoyed as a table cheese, either on its own or accompanied by honey or cognà.
Castelmagno is a cheese with an intense taste that encompasses the history and tradition of the Piedmont region. With its richness of flavors and aromas, Castelmagno is a cheese that cannot be missing from the table of foodies.
