Location: Home > food > Castelmagno cheese, is it blue?
Castelmagno cheese, is it blue?Posted Dec 21st 2006 9:05PM by Jonathan M. ForesterFiled under: Cheese, ItalyCastelmagno is another interesting cheese like Robiola from the Piedmont/Piemonte region of Italy. It is a sometimes blue cheeese, I say sometimes because while it is classified as an erborinato cheese, meaning that it has blue veins, it doesn't always have the blue to it. The older the cheese the more chance of blue veins, but sometimes the cheese behaves whimsically and develops the veins young, or not at all. For some folks the strong, pungent flavor of this strangely crumbly textured cheese takes some time to adjust to, but then, like an addict, you start to crave it.Again, like Robiola, it can be made with several types of milk. Mostly cow's milk, but some goat and sheep's milk is sometimes added to the batch as well. Castelmagno is one of Italy's oldest cheeses that can trace back its origins to the 1200's. Wheels of it were once used to pay landowners for the grazing rights for the herds. Castelmagno is a DOP cheese, so strict government regulations oversee its production. There are only three communes in the Cuneo province allowed to make it, although similar cheeses are made nearby, they are not allowed to use the Castelmagno name. This means that production is low and the price is high.
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