- Castelmagno DOP

Typical cheese of the piedmontese area, it's characterized by a grainy, white/yellowish paste and by a strong taste with a natural marbling.

The seasoning takes place in natural and dry places, better if kept into caves for 2 months at least.

It can be sold in whole wheels.

Star of the piedmontese table, the Castelmagno is famour for its combination with dumplings (gnocchi). It's elegant, if enkoyed alone or combined with a glass of red wine which enhances its flavour.

Ingredients used

Raw cow's milk, salt, rennet.

Physical characteristics

Weight: 5,5 - 6,5 kg
Paste: semi-hard, friable and grainy. The colour is ivory white/yellowish with blue and green veins in the most matured wheels.
Rind: not edible. Smooth and tending to be hard. As long as the seasoning increases the rind becomes more and more wrinkled. The colour is yellowish and red. As it gets old it becomes darker.
T.M.C. Shelf life: 180 days from the production's date. The using of the product after this term does not imply harmful effects but only a change in the taste and solidity of the paste as long as they are kept according to appropriate criteria of sanitary and temperature.
Storage: store the whole wheel at temperature of 8° C. Once the cheese is sectioned, the storage in the refrigerator has to be at a temperature of max 4° C.

Microbiological characteristics

Salmonella: absent in 25 g;
Listeria monocytogenes: absent in 25 g;
Staphylococcal enterotoxins: <100 UFC/g;

Nutritional values

Average values for 100 g

Energy
1576 kj / 376 kcal
Fat
30 g
Of which saturated fatty acids
22 g
Carbs
0 g
Of which sugars
0 g
Protein
24 g
Salt
1,7 g