Castelmagno cheese facts for kids
Quick facts for kids Castelmagno (DOP) |
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| Country of origin | Italy |
| Region, town | Piedmont: province of Cuneo |
| Source of milk | Cows, ewes, goats |
| Pasteurised | No |
| Texture | Semi-hard |
| Aging time | 60 days |
| Certification | EU: PDO 1996: Reg. CE n.1263/96 (OJEU L. 163/96 of 02.07.1996) |
| Named after | Lua error in Module:Wikidata at line 70: attempt to index field 'wikibase' (a nil value). |
Castelmagno (DOP) is an Italian cheese from the north-west Italian region Piedmont. It has a Protected Designation of Origin status in the European Union.
Zone of production
The cheese has traditionally been made in the Valle Grana in the south-west of the Province of Cuneo, where production is permitted today within the boundaries of the communes of Castelmagno, Pradleves and Monterosso Grana.
Process of production
Castelmagno is a semi-hard, half-fat cheese produced from whole cow's milk, obtained from cattle of the Piedmontese breed, fed on fresh forage or hay from mixed meadows or pasture. On occasion some milk from sheep or goats may be added to the cows' milk.
Uses
Aside from being eaten on its own, Castelmagno can be part of countless recipes, such as in fondue or veloutés and can be eaten along with rice, pasta, polenta, thinly sliced raw beef meat (carpaccio) or grilled vegetables.
See also
In Spanish: Castelmagno (queso) para niños
