Castelmagno

Italy, Piedmont

An ancient recipe, made by only one or maybe two cheesemakers and originally served on the tables of kings from Charlemagne to Vittorio Emmanuele II, made with unpasteurised cow and goat's milk. The paté has shadowy hints of natural blue moulds scattered and a grey crust with blue, white and orange moulds which have evolved from the maturing cellars. The semi hard crumbly texture is strong, fruity and intenseand the aroma musty and woody. The summer cheeses have more complex flavours due to the cattle having access to lush flower strewn grazing pastures. These are the cheeses we try to select.

• Weight: Approx 4000g
• Fat: 34.0%
• Colour: Ivory
• Rind: Natural