This ancient cheese is made from raw milk in the upper Valle Grana, Piedmont area located in the province of Cuneo and includes the municipalities of Castelmagno, Pradleves and Monterosso Grana. Castelmagno that we propose is produced in the summer months and has worked in pasture at about 2,000 meters with mixed milk from cows, goats and sheep.
Pasta is very friable (especially due to the production technique) with scents decidedly "old" dominated by animal notes decided that exceed even in sensations of the stable. In the mouth is "dry" and stimulates salivation or requires a good glass of red wine to recreate balance.
Great cheese tasting, goes very well with honey and mustard, or become great protagonist for a great risotto with Castelmagno.
Slow Food has launched a Presidium for the protection of this precious reality and to defend it from Castelmagno produced by the dairies in the valley during the whole year.
