It is possible to order the single bottle. We recommend that you order bottles in multiples of 6.
The shipping cost changes every 6 bottles.

The Castelmagno: the King of the Piedmontese Cheeses
10/04/2017 - The artisanal production of Castelmagno, a cow's milk cheese with minimum addictions of sheep's or goat's milk (from 5% to 20%). The Milk comes from the cows in mountain pasture following the ancient techniques. The Alpine huts are over 1600 metres height: here, the great variety and fragrance of the grass and flowers, enriched by the oat grass, gives Castelmagno excellent organoleptic characteristics. The technique of making Castelmagno consist of break of the curd in clumps as big as a grain of corn. The result is made dried off for 24 hours in cloth, after that there's another break in cubes, the result than acidify for 3 three days under buttermilk before being crushed and kneaded again adding some salt and than it is pressed in the shapes for one day. After that the Castelmagno ages in a natural environment for almost 120 days. The past is ivory and soft: after the maturation it acquires more compactness and a darker colour, sometimes with blu-green shades due to the development of the moulds responsible of the marbling.
Articolo tratto da: OIP Editing









 


OIP S.R.L.
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