Castelmagno DOP, noble cheese of Piedmont tradition.

Castelmagno DOP, the noble cheese of the Piedmontese alpine tradition. Precisely, Castelmagno DOP comes from Valgrana and can only be produced, aged, and packaged exclusively in the areas of Castelmagno, Pradleves, and Monterosso Grana in the province of Cuneo, as per the regulations, which also stipulate that the milk used for its production must come from the same municipalities.

Castelmagno DOP is a crumbly cheese made from cow's milk, which can be supplemented with sheep and/or goat milk in a variable percentage from 5% to a maximum of 20%. From the Alps, it brings us not only an unmistakable genuine milk flavor but also the intense sensations of a blue cheese and the flavor of the alpine pastures from which it originates. An authentic taste preserved over time, born from love for genuine products, which have remained such thanks to the protected designation of origin that preserves their characteristics and craftsmanship.

Castelmagno DOP, a cheese with ancient tradition

The Castelmagno DOP originates from the mountain communities dating back to around 1100. Some testimonies saw it as a bargaining chip in 1277 to pay for the usufruct of pastures on land belonging to the Marquis of Saluzzo. Later, around 1800, Castelmagno DOP cheese experienced its best period: particularly appreciated throughout Europe, from London to Paris, it became the most sought after among Italian cheeses. Despite its acquired popularity, with wars and the subsequent urbanization of the mountainous areas, Castelmagno DOP faced a dark period: lower demand and increasingly weaker production risked extinguishing the traditional cheese production forever. Fortunately, in the 1980s, the rediscovery of this Italian jewel began, a true treasure chest of flavors to preserve and protect, so much so that it obtained DOC and DOP recognition in 1982 and 1996.

Castelmagno DOP cheese: characteristics and production

The Castelmagno DOP cheese is a blue-veined crumbly cheese, made from cow's milk with the possible addition of sheep or goat milk. The flavor is finer and more delicate in younger forms, becoming fuller, more assertive, with a hint of spiciness as it ages. The Castelmagno DOP cheese has two definitions based on where it is produced: if the transformation and aging take place in mountainous areas with local milk, it is termed "Mountain Product". It is instead called "Pasture Cheese" when produced at an altitude of over 1000 meters. The two types are also distinguished by the color of the label: blue when it is a Mountain Product and green when it is a Pasture Cheese.

The forms have a diameter of 15-25 cm, a height varying from 12 to 20 cm, and weigh between 2 and 7 kg. The rind is thin and smooth in younger forms, yellowish, becoming more wrinkled and ochre-colored in more aged forms. The paste is crumbly, without holes, ivory-colored with yellow ochre tendencies, and may present blue or green veins. These veins appear with aging due to the development of certain molds typical of blue-veined cheeses.

The Castelmagno cheese DOP is produced with milk obtained from two distinct milkings. It is stored at low temperature and is skimmed by rising or centrifugation. Then the raw milk is heated to a temperature of 35-38 degrees in steel boilers, promoting coagulation through the addition of liquid rennet. The resulting curd is broken, placed under whey, and allowed to rest for a duration varying from 5 to 30 minutes, before being laid on cloths where it will drain for an entire day. Subsequently, the curd is cut and placed in tanks with the previous whey, where it will rest for a couple of days. It is then extracted, chopped, salted, and placed in plastic or steel molds, kept under pressure for one to two days. Now the forms are ready for aging, which occurs in cool and dry places, preferably in caves. The minimum aging period is two months.

Castelmagno DOP, pairings and recipes

The Castelmagno DOP has a very crumbly texture, and the flavor varies according to aging: finer and more delicate, moderately salty when young, more intense and spicy when more aged. Depending on the aging, you will taste a different Castelmagno DOP, a transformer that will provide many ideas and inspiration for recipes and pairings with charcuterie boards, cheeses, and mustards to impress your guests! The ideal pairing with a wine would be a full-bodied aged red like Barolo, Barbaresco, or Nebbiolo.

Castelmagno DOP is delightful when tasted alone, with a touch of acacia honey or mustard. Served as an appetizer or aperitif, it will be an inviting protagonist, but it can also be a delicious and energetic second course, rich in protein, minerals, vitamins, and calcium. One of the most popular first dishes is undoubtedly risotto with Castelmagno DOP, traditionally prepared with the addition of finely grated cheese at the end of cooking.

We propose another recipe for a truly regal first dish: potato gnocchi with Castelmagno DOP cream, a typical Piedmontese dish. To prepare them, you will need potatoes, eggs, flour, and salt if you want to make the gnocchi at home, while for the cream you will need Castelmagno DOP cheese, milk, butter, walnuts, salt, and pepper.

You can buy ready-made gnocchi if you don’t have time to make them, but if you prefer artisan gnocchi, to enhance the flavor of the exquisite Castelmagno DOP cream! If you make them yourself, boil the potatoes, mash them, and when the mixture is cool, incorporate the other ingredients. Form rolls with the dough, which you will then cut into pieces. Now that the gnocchi are ready, let them rest covered with a bit of flour so they don’t stick together. They need to dry before being cooked. Now prepare the cream: in a pan, pour the milk and add the butter; melt until it reaches a boil. At this point, add the Castelmagno DOP in pieces. Melt the cheese over low heat, stirring so that it doesn’t stick. Now that the cream is ready, you can boil the water for the gnocchi. They will be ready when they float to the surface. Drain them and add them to the cream, sautéing them in the pan. Prepare the plates with a portion of gnocchi, add a sprinkle of pepper, and a handful of chopped walnut kernels on each plate, and serve. You will be amazed by the goodness of this dish!

The Castelmagno DOP cheese, with its full flavor and the delicate aroma of the Alps, evokes the mountain atmospheres of the Cuneo Alps from which it originates; a first taste is never forgotten, just like the delicious culinary preparations that will follow! It is no wonder that Castelmagno DOP cheese is the noble cheese of the Piedmontese tradition, and as such, it is an Italian excellence recognized worldwide.

Antonella Iannò

S&M