Mountain Pasture Castelmagno

Italy

Piedmont

Milk and milk products

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Mountain Pasture Castelmagno

The first historic mentions of Castelmagno date back to the 13th century: A judgment from 1277 stipulates the delivery of a certain number of cheeses in exchange for the rent of some pastures. The cylindrical cheeses vary in size, ranging from 15 to 25 centimeters in diameter, 12 to 20 centimeters in height and 5 to 7 kilos in weight. As the cheese ages, the reddish-yellow rind becomes darker, thicker and more wrinkled. The flavor becomes more piquant and the paste, initially soft and ivory-colored, becomes firmer and darker, and sometimes veining appears.

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Season

Production takes place during the summer. The minimum aging period provided by the specification of the Presidium is 4 months.

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In the 19th century, Castelmagno was the king of Piedmontese cheeses, appearing on the menus of the most prestigious restaurants in Paris and London. Then came the decline: between the world wars and the depopulation of the mountains, it almost disappeared completely. These days it is often made in valley dairies, in versions that often do not maintain Castelmagno’s original characteristics. However, there are still some producers, joined together in the Presidium, who use only raw cow’s milk, with small additions of sheep’s or goat’s milk, from animals that graze at altitudes over 1,600 meters. They process the milk traditionally, without using artificial starters.

Production area: Castelmagno Municipality, Cuneo Province
Des Martin
della Società Agricola Valliera
Castelmagno (Cn)
Frazione Valliera, 54
Tel. +39 334 7373956
info@desmartin.it
www.desmartin.it
Malga Valliera (1680 metri)

La Meiro
di Giorgio Amedeo
Castelmagno (Cn)
Frazione Chiappi
Via dei Pinet, 1
Tel. +39 338 6261222 - 335 6931946
giorgioamedeo@hotmail.com
Malga Bijoi (2200 metri), Borgis (2300 metri) e Rudu (2100 metri)
Partly of Castelmagno arrives from:
Osvaldo Pessione
Castelmagno (Cn)
Frazione Chiappi
Via Comunale, 6
Tel. +39 339 8652517
Malga Crosetta (2000) e Grange Nollo (2000)
Slow Food Presidium Producers’ Coordinator
Giorgio Amedeo
Tel. +39 338 6261222
giorgioamedeo@hotmail.com

Presidium Producers’ Coordinator
Claudio Aimasso
tel. +39 377 9872365
danihva@alice.it
In the 19th century, Castelmagno was the king of Piedmontese cheeses, appearing on the menus of the most prestigious restaurants in Paris and London. Then came the decline: between the world wars and the depopulation of the mountains, it almost disappeared completely. These days it is often made in valley dairies, in versions that often do not maintain Castelmagno’s original characteristics. However, there are still some producers, joined together in the Presidium, who use only raw cow’s milk, with small additions of sheep’s or goat’s milk, from animals that graze at altitudes over 1,600 meters. They process the milk traditionally, without using artificial starters.

Production area: Castelmagno Municipality, Cuneo Province
Des Martin
della Società Agricola Valliera
Castelmagno (Cn)
Frazione Valliera, 54
Tel. +39 334 7373956
info@desmartin.it
www.desmartin.it
Malga Valliera (1680 metri)

La Meiro
di Giorgio Amedeo
Castelmagno (Cn)
Frazione Chiappi
Via dei Pinet, 1
Tel. +39 338 6261222 - 335 6931946
giorgioamedeo@hotmail.com
Malga Bijoi (2200 metri), Borgis (2300 metri) e Rudu (2100 metri)
Partly of Castelmagno arrives from:
Osvaldo Pessione
Castelmagno (Cn)
Frazione Chiappi
Via Comunale, 6
Tel. +39 339 8652517
Malga Crosetta (2000) e Grange Nollo (2000)
Slow Food Presidium Producers’ Coordinator
Giorgio Amedeo
Tel. +39 338 6261222
giorgioamedeo@hotmail.com

Presidium Producers’ Coordinator
Claudio Aimasso
tel. +39 377 9872365
danihva@alice.it