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 processing, of at least 5 days, before being accompanied in a cave: a real vault, where it is refined meticulously on spruce boards until it reaches the crumbly structure and the elegant character that distinguish it. Crumbly and granular, ivory-white. As the ripening progresses, it takes on a more compact yellow ochre texture. When young it has a distinctive, harmonious and delicate flavour. It becomes more savoury and spicy as it ripens. Matured for a minimum of 6 months.
