Castelmagno - Unique Quality Cheese from Piemonte

Castelmagno DOP is produced in the region Piemonte in Italy. The cheeses and their story were presented by Ian D`Agata and ASSOPIEMONTE Cheese Makers in Copenhagen in March 2019 promoted by E4Quality and the EU. I was invited as press.
The small production of naturally fermented cow milk cheeses has a long history and takes place in Valgrana in the southwestern part of Piemonte.
Two types of Castelmagno
You will find two variations of Castelmagno. Castelmagno di Montagna DOP is from the mountains and is produced all year while Castelmagno DOP d’Alpeggio from the high mountains is produced only during summertime. The raw milk for the production of cheeses comes from specific cow breeds. The cheeses are blue green moulded and weigh 6.5 kg aged 5 month or longer.
Castelmango di Montagna is perfect for cooking - gnocchi al castelmagno (gnocchi with cheese sauce) - and the Castelmagno d’Alpeggio is perfect for snacks along with local wine from the grape nebbiolo.
I got these informations online from the Slow Food project Ark of Taste that works for biodiversity:
“The first historic mentions of Castelmagno date back to the 13th century: A judgement from 1277 stipulates the delivery of a certain number of cheeses in exchange for the rent of some pastures. The cylindrical cheeses vary in size, ranging from 15 to 25 centimeters in diameter, 12 to 20 centimeters in height and 5 to 7 kilos in weight. As the cheese ages, the reddish-yellow rind becomes darker, thicker and more wrinkled. The flavor becomes more piquant and the paste, initially soft and ivory-colored, becomes firmer and darker, and sometimes veining appears.”
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