Castelmagno d'Alpeggio DOP Vintage 2016, The King of All Cheeses - Presidio Slow Food
The king of all cheeses. The most valuable and famous handmade cheese comes from high Alpine area Castelmagno, Valliera. It is a very ancient cheese with origins dating back to 1277.
2016 - Matured for 13 months.
DesMartin Castelmagno d'Alpeggio DOP is one of the most prestigious cheeses in the world. It is made in Castelmagno, Valliera in altitude of 1700-2000m.
The production takes place only in the period of pasture between May and October. The cows are living freely eating only fresh grass, 400 different types of Alpine flowers and herbs. The cheese is 100% pure and natural. Castelmagno is aged in underground stone caves (+10 degrees) with the high moisture level.
Castelmagno d'Alpeggio DOP is made with raw cow's milk with possible additions of sheep’s or goat’s milk. It is 100% alpine summer milk.
By colour Castelmagno is yellow amber, it is semi hard and veined. While cutting the cheese, you can feel the burst of the ‘mountain herbs’. Flavour is sweet, delicate that changes by ageing more spicy and complex.
HOW TO USE?
Castelmagno is perfect for cheese plate and for cooking the most delicious Italian slow food dishes such as gnocchi. Wines such as Barolo, Reciota della Valpolicella and Chianti pair well with this cheese.
HOW TO PRESERVE?
Raw milk cheeses are alive. The maturing process continues in your fridge therefore alive cheeses should be preserved so that it could breathe. Remove the food film and keep the cheese in food paper as loosely as possible, so that the air can go through. Do not use any closed boxes. Shelf life: 3-4 months.