Castelmagno cheese

Castelmagno cheese is a semi-hard, semi-fat cheese that originates from the Piedmont region of Italy. It is one of the oldest known types of cheese in Piedmont, with its production dating back to the 13th century.

History

The production of Castelmagno cheese can be traced back to the 13th century, making it one of the oldest cheeses in the Piedmont region. It was originally produced by the Cistercian monks who inhabited the local monasteries. The cheese was used as a form of currency and was often given as a tithe to the local churches.

Production

Castelmagno cheese is made from a mixture of whole cow's milk and a small percentage of sheep's or goat's milk. The milk is heated and then curdled using animal rennet. The curd is cut into small pieces and then heated again before being placed 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 that is slightly spicy and salty with a hint of sweetness. The cheese has a crumbly texture and a pale yellow color. The rind is natural and can range in color from yellow to brown. The cheese is often served with honey or fruit preserves.

Protected Designation of Origin

In 1996, Castelmagno cheese was awarded the Protected Designation of Origin (PDO) status by the European Union. This means that only cheese produced in the specific regions of Piedmont, following the traditional methods, can be labeled as Castelmagno cheese.

See also

• List of Italian cheeses
• List of cheeses

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  Castelmagno cheese
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  Gnocchi with Castelmagno cheese and toasted walnut granules