CASTELMAGNO DOP FROM ALPEGGIO

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 the Grana Valley only in the summer, at least 1000 metres above sea level. The curd is crushed, minced 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 that recalls aromatic mountain herbs. Its paste is dry, grainy and crumbly; over time it may present some streaks of natural mould, much sought after by gourmets.