MOUNTAIN CASTELMAGNO CHEESE
It owes its name to the town where for generations they produce. And 'one of the best cheeses from the Piedmont flavor that leaves indecision.
Excellent approached and honey mustard
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Castelmagno has ancient origins. The first news of a cheese of that name, used as payment of taxes by local residents, from the late thirteenth century, its probably well before production began, however, perhaps during the eleventh century. Today Castelmagno, classified Doc in 1982, is produced in large quantities in the municipalities of Castelmagno Pradleves and Monterosso Grana in the province of Cuneo. The estimates of its consumption must take into account also the number of similar products that are produced in the vicinity (Castelgiosina (Boves, Lurisia, Roccavione etc..), The stronghold of Mondovi). The Castelmagno is produced from whole cows' milk (with rare, the possible addition of small amounts of sheep and goat milk) from Piedmont breed cattle fed fresh forage or hay from mixed meadows or pastures. It is considered particularly valuable cheese obtained from farms located just Castelmagno. While working Castelmagno taking the raw milk to about 37-38 degrees, adding liquid rennet. After coagulation, and the curd is broken, you let it rest for 35 minutes and then collected in a towel (called "resolute"), lightly pressed by hand and hung to drain for about 12 hours. After these operations, the mass is deposited in a wooden container and allow to rest for 2 to 5 days. So is stirred, pressed other l0 minutes and placed in the molds, where it is pressed with a press for 1-3 days. Dry salting is carried out on the forms, once freed from the molds for about 48 ore.Il Castelmagno has a maturation period ranging from two to five months, and that is spent in actual natural caves, cool, damp , or in some cellars Caraglio