Castelmagno P.D.O.
Its name seems to derive from the shrine of Saint Magnus, soldier and martyr, protector of livestock and pastures. Other legends tell of how Emperor Charlemagne was greedy for it, hence the name ‘Castelmagno’. Confirming its notoriety, a sentence of 1277 established the payment in Castelmagno for the usufruct of some pastures in dispute between the municipalities of Castelmagno and Celle di Macra.
TECHNICAL CARD
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DENOMINATION:
Castelmagno P.D.O.
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PRODUCTION AREA:
Piedmont: province of Cuneo
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TYPOLOGY:
Castelmagno PDO 'mountain product' and Castelmagno PDO 'alpine product'. Raw, semi-hard cheese
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MILK:
cow's milk, raw with possible addition of 5%-20% sheep's and/or goat's milk, possibly skimmed by creaming.
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CRUST:
non-edible, thin, reddish-yellow in colour, smooth, tending to stiff and regular at the lowest degree of ripening; it becomes darker in colour, thickens and becomes wrinkled as ripening progresses
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SEASONING:
minimum period of 60 days
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PRODUCTION:
annual, summer (alpine)
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