https://www.cookipedia.co.uk/wiki/index.php?title=Castelmagno_cheese&feed=atom&action=historyCastelmagno cheese - Revision history2024-03-29T11:20:21ZRevision history for this page on [[Cookipedia]]MediaWiki 1.32.6https://www.cookipedia.co.uk/wiki/index.php?title=Castelmagno_cheese&diff=107126&oldid=prevChef: Text replace - "</div>
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|description=Castelmagno is a DOP, semi-hard, half-fat cheese produced from the milk of the Piedmontese breed of cow in the communes of Castelmagno<br />
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[[Image:Castelmagno cheese.jpg|300px|thumb|right|Castelmagno cheese. Picture courtesy of '''[http://www.formaggio.it Il Porte del Formaggio]''']].<br />
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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.<br />
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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.<br />
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[[Category:Ingredients]]<br />
[[Category:Dairy products]]<br />
[[Category:Cheeses]]<br />
[[Category:Italian cheeses]]<br />
[[Category:Piemonte cheeses]]<br />
[[Category:Cows' milk cheeses]]<br />
[[Category:Mixed milk cheeses]]<br />
[[Category:PDO-PGI-TSG ingredients]]<br />
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