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Referred to as the most important Piedmontese cheese, Castelmagno takes its name from the town of Castelmagno, where it has been produced since ancient times. Castelmagno is made of pasteurized, partially-skimmed cow's milk blended with a small amount of sheep's milk and goat's milk. It has a peculiar flavor that derives from a particular kind of grass (called "evax") that is native to the pastures of Cuneo, the sole province of its production. Castelmagno has a hard, brown rind cloaking a medium-hard interior of pearly white color. Often times, edible blue-green veins can be found in the cheese, giving those sections a sharper flavor. It is aged for up to six months in natural mountain grottos. Overall, its flavor is quite savory with a mouth-watering, gentle saltiness. A rare cheese indeed - only 6,000 wheels are produced each year and perhaps less than 200 of those are exported to the USA.
  • Made from unpasteurized cow, goat, and sheep's milk.
  • Photo depicts whole 12 lb. form of cheese.
  • We cut and wrap this item by the 1/2 pound.
  • Please contact us if you would like to purchase the whole form.
Size: 8 ounces Item: 880
$15.99

 
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Latest Customer Reviews for Castelmagno
VERY GOOD CHEESE.
By JOE
from CHICAGO
on Jan 05, 2011
VERY GOOD CHEESE.
How to serve it
By Ernst
from Zauggenried, Switzerland
on Sep 23, 2009
Had it several times in Piedmont, after dinner. It has to be ripe, sharp, strong. If its not matured enough its a sin to eat it. They serve it with a paste made from ground hazelnuts, honey and a touch of mustard. This covers the sharpness. Its ADDICTIVE! Too bad its so hard to find!
Very Nice
By Heliotrope
from Earth
on Sep 02, 2009
The taste and scent of the rind makes this cheese a bit like eating a stinky mushroom. I imagine this might scare away some eaters but I love it!
crumbly, tasty, smelly (in a good way)
By emilie
from sacto
on Apr 04, 2007
was looking for cheese that would bring back memories of hanging out in southern spain, enjoying manchego. tried by itself and crumbled in an plain omelette. both good.
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