Castelmagno
E802469
Castelmagno is a historic Italian blue-veined cow’s milk cheese from the Alpine valleys of Piedmont, prized for its crumbly texture and complex, tangy flavor.
Statements (50)
| Predicate | Object |
|---|---|
| instanceOf |
Italian cheese
ⓘ
PDO cheese ⓘ cheese ⓘ |
| agingRequirement | at least 60 days ⓘ |
| alsoContainsMilkOf |
goat
ⓘ
sheep ⓘ |
| aroma | intense ⓘ |
| bestPairing |
full-bodied red wines
ⓘ
structured white wines ⓘ |
| coagulationType | rennet coagulated ⓘ |
| countryOfOrigin | Italy ⓘ |
| culinaryUse |
polenta
ⓘ
risotto ⓘ sauces for pasta ⓘ |
| curdTechnology | semi-cooked curd ⓘ |
| firstDocumented | 13th century ⓘ |
| flavorProfile |
nutty
ⓘ
savory ⓘ slightly spicy ⓘ tangy ⓘ |
| historicalUse | payment of rents and taxes ⓘ |
| madeFromMilkOf | cow ⓘ |
| milkTreatment | raw milk ⓘ |
| notableValleys | Val Grana GENERATED ⓘ |
| originCentury | 12th century ⓘ |
| originCountrySubdivision | province of Cuneo NERFINISHED ⓘ |
| pasteColor |
ivory
ⓘ
straw yellow ⓘ |
| PDOMunicipalities |
Castelmagno
NERFINISHED
ⓘ
Monterosso Grana NERFINISHED ⓘ Pradleves NERFINISHED ⓘ |
| PDORegion | province of Cuneo NERFINISHED ⓘ |
| PDOStatusGrantedBy | European Union NERFINISHED ⓘ |
| PDOStatusYear | 1996 ⓘ |
| protectedDesignationOfOrigin | yes ⓘ |
| regionOfOrigin | Piedmont NERFINISHED ⓘ |
| rindAppearance |
often moldy
ⓘ
wrinkled ⓘ |
| rindType | natural rind ⓘ |
| servingSuggestion |
grating cheese
ⓘ
table cheese ⓘ |
| shape | cylindrical wheel ⓘ |
| texture |
compact
ⓘ
crumbly ⓘ slightly grainy ⓘ |
| traditionalRegion | Alpine valleys of Piedmont NERFINISHED ⓘ |
| typicalAgingRange | 2 to 5 months ⓘ |
| typicalMilkType | partially skimmed cow’s milk GENERATED ⓘ |
| typicalWeight | 2 to 7 kilograms ⓘ |
| veining | blue-green veins ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.
subject surface form:
Piedmont