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Castelmagno di alpeggio DOP Occelli
Castelamgno alpine cheese PDO from the diary Beppino Occelli is a very high quality cheese produced with cow's milk coming from pastures at more than 1000m high in Val Grana. A unique straw-yellow cheese we suggest to taste it in purity or as an ingredient of italian famous recipe.
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The Castelmagno apline cheese is a typical Piedmontese cheese, originally from Val Grana. The Castelmagno PDO of mountain pasture is produced with milk of pastures at 1000 meters that make milk and therefore the unique and tasty cheese, with an aroma of hay, dried fruit and milk. The color is straw yellow with the continuation of aging the cheese tends to color itself with ocher, the dough has some holes, it is granular and straw-yellow in color. The Castelamagno is made to refine by Beppino Occelli dairy for at least 180 days, the unique atmospheric conditions mean that the cheese can season and implement at an aromatic and gustative level. Excellent cheese to be tasted in purity, the aroma is reminiscent of medicinal herbs, depending on the seasoning we recommend to combine full-bodied wines. Foodexplore offers Castelmagno cheese special prices for you.
| ingredients | latte di vacca crudo (provenienza: area di produzione Castelmagno DOP), Sale marino, Caglio |
|---|---|
| Size | 400/450g | 1 Kg | 2 kg | 4 kg c.a. |
| Storage | Store in the fridge, cover the cut part with a cloth. |
| Location | Prodotto in Italia |
| more informations | Valore nutrizionale 100g Energia 1754 KJ / 419 Kcal Grassi 33 g Carboidrati 1.9 Di cui zuccheri 0 g Proteine 26 mg |
| Allergens | Latte |
| Milk | Vaccino |
| Aging | long-ripened |
| How it's made | The castelmagno d'alpeggio is produced with cow's milk obtained from two consecutive milkings, sometimes added. To milk, calf rennet is added, it is brought to a temperature ranging between 35 ° C and 38 ° C. After the curd has broken, the mold is pressed and wrapped in a dry cloth, hung and finally placed in special containers. Once this first phase is over, the shapes are again broken, which are salted, placed in cylindrical and pressed molds. Maturing takes place in cool, dry rooms or in caves that naturally present these characteristics |
| cheese typology | hard cheese |
| average expiry date | 2 months |
| Type of milk | cow's milk |
Combinations
Castelmagno is a cheese that we recommend to taste alone, we recommend combining it with a better structured wine if Piedmontese as an excellent Barolo or Barbaresco. Excellent also grated on risotto.
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