Castelmagno

The rare Castelmagno, a hard cow’s milk cheese from Cuneo in the region of Piemonte, dates back to the 1200’s. Usually made during the alpeggio, the summer months when cows graze freely in the mountains, and aged six months to a year, only a few thousand wheels are made annually. A cheese with an unusual character, Castelmagno has acquired a cult following among Italian cheese-lovers who savor the cheese along with a full bodied Barolo or Barbaresco or crumbled over a rich and hearty bowl of tajarin, the local fresh pasta. Aged 6 months to a year, this semi-fat cheese is straw-colored and acquires blue tinges of mold as it ages. Castelmagno has an assertive aroma and a bright, tangy flavor reminiscent of yogurt. Its texture can vary from pasty to curdy and crumbly and it leaves the palate with a dry sensation.