Today, Castelmagno is often produced in the valley but there are still "Herdsmen" working the milk of their own cows in the pastures according to the ancient technique, like for example the ones located in the Chiappi area. The huts are located at altitudes above 1600 meters where a great variety of herbs and flowers is found, the same essences that can be tasted in this extraordinary product. The cheeses are matured in damp caves at the altitude of 1900 meters, where they covered themselves with noble mould. Giorgio Amedeo, with his son Andrea, affineurs of Castelmagno have been accredited by Slow Food as manager of the Presidium of Castelmagno di Alpeggio. Giorgio decided to build a manufacturing and maturing center exactly in Chiappi, the highest village in the valley of San Magno Sanctuary, where the name of the cheese derives from. Giorgio, Andrea and all the "Herdsmen" of the Presidium are preserving the tradition and protecting the production of this ancient and noble cheese.
Castelmagno di Montagna
A great Castelmagno produced between 1500m and 1700m.
The taste is long, slightly sapid, with hints of grass, flowers and fermented milk. The potential presence of mould gives a sweeter flavour, with notes of cellar.
Delicious on a risotto, in a cheese cream or with thin slices of raw artichokes.