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Castelmagno di alpeggio DOP OCCELLI - 180g
Castelmagno PDO di Alpeggio cheese is a product of the highest quality produced with raw cow's milk with the possible addition of sheep's or goat's milk from pastures over 1000m above the Grana Valley. In the mouth it is at first crumbly and finely grained, then creamy and very tasty.
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ingredients
Milk, sheep's milk, rennet, salt.
Size
180 g
Shipping -50%
Shipping costs 50% discount for orders from 139€
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Castelmagno di alpeggio DOP OCCELLI - 180g
Buy Online Castelmagno di Alpeggio DOP Beppino Occelli.
Castelmagno di Alpeggio DOP cheese is a product made from raw cow's milk with the possible addition of sheep's or goat's milk. It has been produced for centuries on the high pastures of Val Grana, at least 1000 meters above sea level. The curd is crushed, chopped and pressed twice; hence the definition of broken paste processing. Matured for at least 60 days at altitude, over time it accentuates its characteristic flavour reminiscent of mountain herbs. In the mouth it is at first crumbly and finely grained, then creamy and very tasty. Castelmagno di Alpeggio DOP is portioned and packaged by Beppino Occelli.
| ingredients | Milk, sheep's milk, rennet, salt. |
|---|---|
| Size | 180 g |
| Storage | Store in the refrigerator, cover the cut part with a cloth. |
| Allergens | Latte |
| Milk | Vaccino |
| Aging | long-ripened |
| How it's made | Il castelmagno d'alpeggio è prodotto con latte vaccino ottenuto da due mungiture consecutive talvolta addizionato. Al latte viene aggunto caglio di vitello viene portato ad una temperatura variabile tra i 35 °C ed i 38 °C. Dopo la rottura della cagliata si procede alla pressatura della forma ed al suo avvolgimento in un telo asciutto viene appesa ed infine posta in contenitori appositi. Terminata questa prima fase si procede nuovamente alla rottura delle forme che vengono salate poste in fascere cilindriche e pressate. La stagionatura avviene in locali freschi ed asciutti oppure in grotte che presentino naturalmente queste caratteristiche |
| cheese typology | hard cheese |
| Type of milk | cow's milk |
Combinations
Castelmagno is a cheese that we recommend to taste in purity, we recommend to combine it with a structured wine better if Piedmontese as an excellent Barolo or Barbaresco. Also excellent grated on risottos.
Technical Identity
cheese typology
hard cheese
Type of milk
cow's milk
Recensioni
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