Castelmagno DOP is the king of Piedmontese cuisine. A cheese of ancient origins with a precious and unmistakable taste. It requires a noble and complex traditional process lasting at least 5 days before being accompanied to a cave, a real vault, where it is meticulously refined on fir boards until it reaches the crumbly structure and elegant character that distinguishes it: crumbly and grainy, ivory-white. The maturation takes on a more compact yellow-ochre consistency as maturation progresses. When young it has a characteristic, harmonious and delicate flavour. It becomes tastier and spicier as it matures. Its maturation is a minimum of 6 months.

To complete its characteristic taste, here are some delicious combinations:

Honey and Nuts: The sweetness of honey, especially chestnut or acacia, contrasts beautifully with the salty and spicy notes of Castelmagno. Add a few walnuts or hazelnuts for a crunchy texture.

Fruit: Castelmagno pairs well with fresh fruit such as pears, figs or apples, whose sweetness balances the spiciness of the cheese. Dried fruit like apricots or raisins are also good.

Polenta: Serve Castelmagno over creamy polenta, where the cheese melts slightly, creating a rich and tasty dish.

Pasta or risotto: Incorporate Castelmagno into a simple pasta or risotto dish. Its strong flavour adds depth to these dishes, especially when mixed with butter or cream.

Bread and Crackers: Enjoy Castelmagno with rustic bread or neutral crackers, letting the complex flavours of the cheese stand out.

Red wine: Pair with robust red wines like Barolo, Barbaresco, or a Nebbiolo-based wine, which complement the strong, earthy notes of the cheese.

These combinations enhance the unique characteristics of Castelmagno, creating a complete and satisfying culinary experience.