Castelmagno becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released July 2, 1996.
Being a product PDO certification requires that the entire production process must be carried out in the Piedmont region.
In the literature there is a dairy cheese particular group of very interesting, both from a scientific point of view and from a commercial; This is the group comprising the so-called blue cheeses or blue paste.
The name “marbling” is nothing more than the Italian translation of the word Lombard dialect “erborin”, with which it indicates the parsley; the paste of these cheeses, in fact, for the presence of special molds, belonging to the genus Penicillium, is mottled green and remember, therefore, the mixture of certain food substances with parsley.
A typical Italian products, which has all the characteristics of blue cheeses like Gorgonzola PDO, is the Castelmagno PDO. This cheese owes its name to the municipality of the same name, located between the Maritime Alps and the Hautes Alpes in the province of Cuneo, which is the largest center of commerce and in whose territory it began its production.
The origin of the Castelmagno PDO is ancient: it is perhaps a little later, if not contemporary, Gorgonzola PDO, which was already known in 1100.
Castelmagno PDO is produced with cow’s milk, possibly supplemented with sheep and / or goat as a percentage of a minimum of 5% to a maximum of 20%. It comes in a cylindrical shape with flat faces with a diameter of 15-25 cm and weighing from 2 to 7 kg. The seasoning minimum should be 60 days.