Noble flavours aged in a castle

A 14th century medieval castle in the Piedmontese countryside: here, in its cellars, the iconic cheeses of the Piedmontese tradition quietly age. This is the Macello castle, ancient manor of the Acaja princes, who ruled over the Pinerolo region. The towers, the moat with the drawbridge, the parapet walk with arrow slits, the porch with arcade, the frescoes telling a fascinating story. The story goes on in the ancient vaulted brick cellars: where in the past they kept the supplies for the court banquets, today we age the Piedmontese noble cheeses, special, traditional ones, and PDO ones.

cheese

Toma buona

Toma with truffle

Italico

D.O.P.

Toma piemontese D.O.P.

Raschera D.O.P.

Castelmagno D.O.P.

Bra tenero D.O.P.

Bra duro D.O.P.

Ageing is key to give the cheese a unique and rich flavour, elevating its original features. Techniques haven’t changed much from the past. In the cellars, temperature and humidity are just ideal to age cheese. On the wooden shelves, among ancient bricks, the cheese takes in history and the air of the surrounding countryside, ageing quietly. Here, time doesn’t count. After months in the castle cellars, the cheese resurfaces from a long underground journey loaded with strong aromatic notes and unrivalled fragrances and flavours.

Cook it up in no time

Appetizer

Slices of rustic bread garnished with these pairings: Toma with truffle and frittata, Castelmagno and honey, Raschera and smoked ham, Toma Piemontese and walnuts, Bra Duro and lard.

Cheese board

Here is how to put together a really tasty cheese board, for gourmets loving the great Piedmontese cheeses. Start with Italico and then add Toma Buona, Toma del Castello, Toma al Tartufo./p>

Gourmet

PDO inspirations: Castelmagno with blueberry compote, Raschera to cream the risotto and for the fondue, Bra Duro flakes in salads, Bra Tenero on meat or in omelettes, Toma Piemontese au gratin on gnocchi.