Castelmagno

Castelmagno (DOP) is a cheese with status from the north-west  region.

Historical notes
Castelmagno is a cheese which has been made for many centuries: the earliest known mention of it dates to 1277, but in all likelihood its origins are much earlier.

Zone of production
The cheese has traditionally been made in the in the south-west of the, where production is permitted today within the boundaries of the  of ,  and.

Process of production
Castelmagno is a semi-hard, half-fat cheese produced from whole cow's milk, obtained from cattle of the fed on fresh forage or hay from mixed meadows or pasture. On occasion some milk from or s may may be added to the cows’ milk.

Uses
Aside from being eaten on its own, Castelmagno can be part of countless recipes, such as in or  and can be eaten along with, , , thinly sliced raw beef meat  or grilled.