Source of milk Primarily Cows Aging time 60 days Rind Washed Aging 60 days | Pasteurised No Milk source Dairy cattle Texture Semi-hard | |
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Certification EU: PDO 1996:Reg. CE n.1263/96(OJEU L. 163/96 of 02.07.1996) Similar Raschera, Toma cheese, Bra cheese, Bitto, Taleggio cheese | ||
Cooking time with giugizu gnocchi with castelmagno cheese
Castelmagno (DOP) is an ancient cheese with Protected designation of origin status from the north-west Italian region Piedmont.
Contents
- Cooking time with giugizu gnocchi with castelmagno cheese
- Zone of production
- Process of production
- Uses
- References
Zone of production
The cheese has traditionally been made in the Valle Grana in the south-west of the Province of Cuneo, where production is permitted today within the boundaries of the communes of Castelmagno, Pradleves and Monterosso Grana.
Process of production
Castelmagno is a semi-hard, half-fat cheese produced from whole cows milk, obtained from cattle of the Piedmontese breed fed on fresh forage or hay from mixed meadows or pasture. On occasion some milk from sheep or goats may be added to the cows’ milk.
Uses
Aside from being eaten on its own Castelmagno can be part of countless recipes, such as in fondue or veloutees and can be eaten along with rice, pasta, polenta, thinly sliced raw beef meat (carpaccio) or grilled vegetables.
