La Meiro | Castelmagno di Montagna DOP
DETAILS
Expect a tangy, nutty flavor near the rind, balanced by a barnyard-like depth, and a lactic freshness with hay in the core. And if you happen to hit one of its characteristic blue veins, you’ll enjoy a pleasant burst of blue cheese intensity!
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Castelmagno di Montagna has a deep, rich history going back over 800 years, a cheese so valued in medieval times that it was used as currency by local lords and monasteries to pay taxes and settle disputes. Its production remains tied to the natural rhythms of the region, made from cow’s milk, and sometimes a small proportion of goat or sheep’s milk, depending on the season. In the past, the cheese was a rural treasure, made by small-scale mountain farmers, often in remote alpine villages. Castelmagno was traditionally aged in natural caves or stone-walled cellars, where the cool, humid environment allowed the cheese to develop its signature blue veins and the complex flavors that are prized today.
The cheese-making process itself is labor-intensive and preserves techniques passed down through generations. Historically, Castelmagno was only produced in the summer months when cows grazed on the high mountain pastures of the Grana Valley. This seasonal grazing lent the cheese its extraordinary characteristics—grassy, herbal undertones with a rustic, earthy finish. Even the name, Castelmagno, is tied to local history, named after the small hamlet of the same name in the Valle Grana and linked to the patron saint of shepherds, San Magno.
La Meiro’s production of Castelmagno continues this legacy, making the cheese only between October and mid-May when cows are stabled and fed on top quality hay. The unique conditions and traditional techniques lead to a product that showcases the very best of the region’s terroir. From the tangy, nutty notes at the rind to the lactic core with occasional blue veins, every bite tells a story of both time and place.
The cheese’s paste starts with a pale ivory color, becoming creamier and more complex as it matures. When young, the taste is decidedly lactic, evolving into deeper vegetal and rustic notes with time. As it ages, the rind shifts from brown to red, reflecting the cheese’s progression through the ripening process. This same process sees the texture of the cheese transform, with the outer layer softening and developing a subtle creaminess through proteolysis.
The natural ageing environment of Castelmagno di Montagna adds to its allure. Maturation takes place in stone-walled chambers where the temperature remains a cool 10°C and humidity hovers around 90%, conditions that ensure its consistent flavor development. This slow, careful maturation goes well beyond typical standards, giving each wheel its unique depth and complexity.
LA MEIRO
La Meiro is a producer deeply rooted in tradition, located in the pristine environment of the Valle Grana, in the heart of the Cuneo region, Piemont. They are dedicated to preserving the ancient techniques that have been passed down through generations, producing Castelmagno di Montagna in a way that honors the land and the local agricultural heritage. The cows are stabled in winter and fed on natural hay from the surrounding pastures, ensuring the rich, distinct flavors of the cheese.
La Meiro is also known for their commitment to sustainability and respect for nature. The stone cellars where the cheese matures are part of this philosophy, providing a natural, eco-friendly space where the Castelmagno develops its unique characteristics. Their attention to detail and respect for traditional processes allow them to craft a cheese that truly captures the essence of the Alpine terroir.