What is Castelmagno?
Castelmagno is a typical Italian cheese (from the province of Cuneo), which since 1996 has enjoyed the Protected Designation of Origin (PDO) recognition. Historically speaking, Castelmagno cheese as we know it today is at least 300 years old.
Note: Castelmagno is called “sui generis” blue-veined, as it acquires its marbling only thanks to a prolonged aging; the young one is totally devoid of it.
Castelmagno is eaten mainly as a table cheese, even if there are several traditional local recipes (especially first courses); the recommended wines are local ones.
The production is strictly regulated by the disciplinary, which guarantees its organoleptic and gustatory properties.
As far as the nutritional aspect is concerned, Castelmagno is a fairly fat and rather caloric cheese; it is therefore to be taken with care, especially in case of overweight and metabolic pathologies.
To be kept strictly in the refrigerator, it is considered a hygienically safe food but should be avoided in case of pregnancy.
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