IT Castelmagno Alpeggio PDO OCC *200g*

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Cheese made from raw cow’s milk with occasional addition of sheep’s or goat’s milk, and has been produced for centuries in the Grana Valley meadows at  at the least 1000 meters above sea level. The curd is crushed, shredded and pressed twice; this process is known as “breaking the curd”. 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 aging it may show some streaks of natural mold, much sought after by cheese enthusiasts.

Sold by weight.

Raw Cow's MILK (source: production area of Castelmagno PDO), Salt, Rennet
Quantity (kg)