Castelmagno is a DOP, semi-hard, half-fat cheese produced from the milk of the Piedmontese breed of cow in the communes of Castelmagno, Pradleves and Monterosso Grana (Cuneo). However, sometimes, ewes’ or goats’ milk is also added. It has been made for many centuries: the earliest known mention of it dates to 1277, but in all likelihood its origins are much earlier.
The cheese is similar in style to Gorgonzola. It is pressed and has a cylindrical shape. The natural rind is reddish-yellow with some grey mould. The interior is compact or flaky, depending on the length of time it is matured, and may have bluish-green veins. It has a herby and spicy flavour.
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