Description & Tasting Notes Castelmagno is an ancient cheese that has been made for hundreds of years, named after the village where it originated. This alpine version is make exclusively with raw milk from cows grazing on meadows at least 1,000 metres above sea level where there are lush mountain pastures. The texture is open and crumbly, but still pleasantly moist – not dry and granular. Depending on the age and how it has been made, there may or may not be blue veins. Younger cheeses have a milky, slightly lactic flavour with a creamy finish and perhaps a hint of spicy blue. More mature cheeses have an assertive flavour – bitey with more pronounced spice and herbaceous, grassy, minerally notes on the end palate.Other Notes & Serving Suggestions Serious cheese-lovers will enjoy Castelmagno the traditional way – served with fresh bread and chestnut honey. It can also be used in cooking – particularly in polenta and the famous regional classic ‘Gnocchi Castelmagno’. Pairing a wine can be difficult and depends on the age of the cheese – match younger cheeses with Pinot Grigio and more mature cheeses with well-structured reds like Barolo or Nebbiolo.Region: Piedmont, Italy Milk: Raw Cow Rennet: Animal Size: 6kg wheel, sold as whole or half wheel
