Castelmagno D.O.P.

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.

MILK, salt, rennet

6-2 Kg CA

65 days at 4° C

Available in this pack

Deli counter HO.RE.CA.

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.