milk, salt, rennet. TYPE OF MILK: cow’s milk/ addition of sheep’s and goat’s milk.
Castelmagno DOP (per 100g)
Castelmagno cheese is one of Italy´s most ancient cheeses with origins dating back to the 13th century. In that epoch some farmers began to produce this cheese in the Cuneo mountains and used it to pay their local Seigneur for the privilege of letting them work his land.
Castelmagno is produced in the sole province of Cuneo. Being a DOP awarded cheese, only the milk coming from the three communes of Castelmagno, Pradleves and Monterosso Grana is allowed for the production of this Italian hard cheese.
After its golden period in the 19th century, Castelmagno disappeared for a long time to re-enter the scene only in the 1980s.
Sometimes, Castelmagno is also referred to as a blue veined cheese, but actually, the blue veins may or may not be present in this type of cheese. Unlike Gorgonzola cheese, Castelmagno is not inoculated with penicillium spores. The eventual formation of moulds in this type of cheese is due to a completely natural process.