Castelmagno di Montagna DOP - Beppino Occelli

Castelmagno
Castelmagno DOP is a noble cheese and the pride of La Bruna. The entire production process accurately follows the tradition of the Grana Valley: through direct checks on the whole processing chain and thanks to the highly selected Italian Brown Alpine cattle the company guarantees a top quality cow’s milk that enriches the cheese with the real flavours of mountain pastures. Moreover, the ripening process takes place in underground stone caves where water constantly flows in small waterfalls. This guarantees the best moisture level for the cheese ripening.
Characteristics
The inedible rind is smooth and yellow. Along the ripening process shades appear, first reddish and then darker. The texture, which is initially crumbly and then gets harder while ripening, does not have any holes and is of a pearl white when the cheese is fresh and of a strong straw-yellow when it is aged. It has a rich and silky flavour, well balanced between sour and sweet and reminding of alpine grazing tastes. Through the ripening phases the delicate taste gets stronger and sharper.

How to savour it

The name “Castelmagno” makes us think of typical dishes such as potato gnocchi with Castelmagno, but it can also be savoured alone, on top of roasted polenta. It was among the first cheeses to be combined with the varied kinds of honey, from the oak honeydew to the lime honey to the acacia honey. The wines to be served with this cheese must be strong full-bodied ones, such as Nebbiolo or the important wines that originate from it like Barolo or Barbaresco.
Ingredienti:
Latte crudo, sale, caglio

Manufacturer: Beppino Occelli

: Castelmagno D.O.P

La Bruna Caseificio "only cheese starting from raw milk coming from the cows nourished in a natural way"
The cows, all of brune race, are all bred within lands in which they graze free during the hot months (from April to November). No corn silage is used, but only herbs and hay of the near mountain gazing lands enriched by nobel cereals coming from the bordering zones. Only raw milk is processed in order to maintain all the nutritive and organoleptic properties of the raw material. The refinement of our cheeses, among which Castelmagno DOP and Ranchera DOP, in made only in the seasoning cave. The cheeses can reach different seasonings, from 4 months to 18 for the Castelmagno DOP.
Articolo - 10/09/2018 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Società Agricola La Bruna: Castelmagno D'alpeggio Dop e Castelmagno di Montagna invernale Dop
La Bruna Farm originated from the passion and love for the mountain and its traditions of Evanzio, Ivano and Davide, who has followed in his father’s footsteps. Back in 1921 grandfather Magno, shepherd in the upper valley, used to milk his cows up in the mountain pastures and produce cheese for himself and a few other people in a little shepherds’ hut. The precious little secrets were handed down to the new generations that still produce that cheese today following the same ancient customs.
Articolo - 17/05/2016 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Strascinati with pesto Genovese, potatoes, green beans and Castelmagno
Ingredients for 4 people: - 400 g strascinati "Arconatura" - 90 Pesto Genovese "Arconatura" - 1 boiled potato - 50 g green beans "Arconatura" - 50 g grated Castelmagno "Terre del Castelmagno" - Extra Virgin Olive Oil DOP - Terre D'Otranto "Antica Masseria Caroli"
Ricetta - 11/01/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )



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