Castelmagno D.O.P.
MILK, salt, rennet
6-2 Kg CA
65 days at 4° C
The traditional production requires the “wheels” to be hung by long canvas cords and then crumbled, pressed by hand and allowed to mature for more than 3 months. It is characterized by a red and brown mouldy rind with an ivory white, compact and crumbly texture.
"The star at you table"
Available in this pack: Deli counter
