Castelmagno DOP

Castelmagno is named after the commune of the same name in the province of Cuneo, Italy.  The cheese is primarily made from raw, partially-skimmed cow's milk from the Piedmontese breed, with a small percentage (up to 20%) of sheep's or goat's milk sometimes added.  It is dense and firm, with a grainy, crumbly texture that becomes more compact and drier as it matures.  The rind is reddish-yellow when young, turning darker and wrinkled with age. The interior paste is ivory white, shifting toward an ochre-yellow hue with maturity. The signature blue-green veining, characteristic of the cheese, often appears as it ages in natural caves.  The flavor intensifies significantly as the cheese matures. A younger Castelmagno is delicate and mildly salty. With aging, it develops a stronger, spicier, and more piquant taste