Castelmagno d'Alpeggio PDO from alpine pasture - Slow Food - 400g

The Castelmagno d’Alpeggio PDO cheese from alpine pasture La Meiro is produced in the summer time, when cows graze in alpine pastures at 1,600m above sea level.

This Castelmagno cheese from alpine pasture is a raw-milk cheese and as such, it has a unique flavour conferred by the forages and the huge variety of plants on which the cows can freely graze, once they are released into the pastures. Their milk is the result of a completely natural nutrition; furthermore, no industrial enzymes are used to produce Castelmagno cheese, since the bacterial flora of raw milk is wholesome and healthy.

The Castelmagno cheese by La Meiro has a semi-hard paste and a delicate flavour with persistent vegetal notes. It is a traditional cheese from Piedmont processed in the Alpine cottages and protected by the Slow Food Presidium. The layer under the rind is very noticeable and creamy; it can sometimes develop a nice natural marbling.

La Meiro strictly follows PDO product specifications, but it lets cheeses ripe and refine well beyond the stipulated minimum ripening period, thus obtaining incredible results.

Castelmagno cheese from alpine pasture ages in natural stone rooms with a constant temperature (10° C) and humidity (90%) all year round. Castelmagno cheese is marked with two different labels specifying the production period: the green butterfly indicates that it was produced in the summer time in alpine pastures, while a blue butterfly indicates that it was produced in the barns between the months of October and May.