CASTELMAGNO DOP DI ALPEGGIO

This is a cheese made from raw cow’s milk with possible additions of sheep’s or goat’s milk and has been produced for centuries in the Grana Valley meadows at 1000 meters above sea level at the least. The curds are crushed, shredded and pressed twice; this process is known as “breaking the curds”. Aged for at least 60 days at a high altitude, its characteristic flavour, with hints of aromatic mountain herbs, is accentuated over time. Its texture is dry, grainy and crumbly; with the aging, it may show some streaks of natural mold, much sought after by gourmets.