The 3 town councils - Castelmagno, Pradleves and Monterosso Grana, in the province of Cuneo - are the only production areas of this esteemed cheese, known as product with a D.O.P. since 1982.
Castelmagno cheese, with its typical red crust, is obtained from cow milk and is part of the group of marbled cheeses.
The craft processing, verified by Peck's rigorous controls, is completed with the traditional maturation of the cheese in natural caves for a period ranging between 2 and 5 months.
The result is a semi-hard paste, marble, cylinder-shaped (diameter of 15-25 cm, height of 12-20 cm) and a weight which can reach 7 kg.
The taste is delicate when young, intense and spicy when maturated.
The consumption recommended is at meals. |
