Raw alpine milk naturally blue-veined, crumbly and savory with long mineral finish.
Rare raw cow's milk DOP cheese from the Piedmont mountains, semi-hard and crumbly with natural blue-green veins and a long, savory finish.
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Castelmagno di Montagna DOP comes from the high alpine valleys of Piedmont in northern Italy, a rare raw cow's milk cheese aged in mountain cellars under DOP protection. The Montagna designation is the one to look for, it means the milk and the aging both happen up in the mountains, which is where this cheese really shows what it can do.
The paste is semi-hard and crumbly, breaks into flaky shards under the knife with a chalky core that softens as it sits at room temperature. As the wheels age in those cool cellars, you start to see natural blue-green veining work its way through the paste, not injected like a blue, just the wild molds of the cave finding their way in through the rugged natural rind. The flavor leans savory and earthy with a real raw-milk tang up front, a browned-butter pull through the middle, and a long mineral finish with a gentle peppery bite from the veins.
This is the cheese behind Gnocchi al Castelmagno, the classic Piedmontese dish where it gets melted into a sauce that coats fresh potato gnocchi. It eats just as well on its own with a drizzle of chestnut honey and a glass of Barolo. Rare to find stateside, worth the splurge when you do.
Semi-hard and crumbly, breaks into flaky shards under the knife with a chalky, slightly grainy paste that softens as it warms.
Bold and savory raw cow's milk character, with a lactic tang up front that pulls into something deeper and earthier from the alpine cave aging.
Long, savory finish that holds on the palate for a good while, with a mineral pull from the natural blue-green veining that lingers after you swallow.
Real raw cow's milk tang sits on the front of the tongue, yogurty and bright before the aged notes take over.
A browned-butter, toasted note runs through the middle from the months in the mountain cellar.
Pronounced cellar earthiness, mushroomy and a little mineral from the natural blue-green veins that develop as the wheel ages.
A gentle peppery bite on the back of the palate from the natural veining, controlled and savory rather than sharp.
Natural rind
Natural rind, rugged and dusty from mountain cellar aging, adds an earthy, mineral pull right at the edge of the paste.
Castelmagno stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Piedmontese cheese wants Piedmontese wine. The structure and tannin of Barolo or Barbaresco stand up to the intensity, while a sweeter Moscato d'Asti plays against the salt and earthy bite.
The sweetness of chestnut honey or a Piedmontese cugnà mostarda balances the savory, slightly piquant edge of the cheese, the way Piedmont has always paired its mountain cheeses at the table.
Video represents style and type of cheese - may not be an exact match in all cases.
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