some blue grains.
Gentle and lightly salted the young, tasty and a bit strong the well matured.
-how to eat-
The best way to taste "Castelmagno" is with honey: lay in a plate some small pieces of cheese and sprinkle some honey over.
"Castelmagno" cheese can be also use, grated, to season pasta.
The right wine to serve with "Castelmagno" is a Barolo.
The production of this cheese is very limited as is made only by small cheese-makers and therefore the price is quite high: 18/20 Euro (about 12/14 pounds) per kilo the young, and 26/30 Euro per kilo the well mature.
In Italy, the "Castelmagno" is available in dairy specialized shops and few supermarket (unless you go directly to Cuneo aerea).
And finally some historic notes on "Castelmagno".
The first information are dated XII century and it seems that the production ...
Advantages: lost in languages Disadvantages: lost in languages
I had my very first contact to english language when I was about 1 year old. As some of the older people may know, after World War II Germany was occupied by the British, American, French and Russian who installed sort of interim governments. My parents were refugees from Berlin to the Ruhrgebiet (which is a main industrial aerea of Germany whith lots of coal mines and steel producing industry at that time) and came to Essen the beginning fiftees of the last century. My mother worked for the British, my father for the Americans, before he got work at the coal mines where he should get the double amount of food (on "Lebensmittelkarte", those funny cards on which was printed what one could get if it would have been available...)
My parents were fairly poor so they got gifts or donations from their employers, such as cigarettes, tea ...
