How to Serve Castelmagno Cheese: Pairings and Tips
How to serve Castelmagno cheese in order to enhance all its organoleptic characteristics? Here some suggestions on the wines and honeys that best pair with it.
In Italy and especially in Piedmont, Castelmagno cheese is used like a Parmigiano Reggiano or Grana Padano. The crumbly texture of anaged Castelmagno DOP is quite similar to that of Italian hard cheeses like Parmigiano or Grana and thus is well-suited for grating and shredding.
Being a rather versatile cheese, it is used in pasta dishes, in risotti, for cheese sauces along with gnocchi or in the filling of Ravioli and other types of filled pasta. Yet, probably the best way to taste Castelmagno is enjoying on its own.
Castelmagno: cheese and honey pairing
Castelmagno DOP can or better should also be enjoyed by itself. Cstelmagno combines perfectly with strong flavored honeys such as chestnut honey or Melata honey (an Italian forest honey) drizzled over it. But if you don't like obvious pairings, try it with a sweet onion chutney.
Castelmagno: cheese and wine paring
The Castelmagno wants a big wine and pairs best with the great wines from the Piedmont region: Barbaresco, Nebbiolo d'Alba or the great and revered Barolo. Though, a Barolo could also overwhelm the rather mild taste of a young Castelmagno, so it is better to choose a blue-veined Castelmagno, aged for at least 4-5 months. However, if you plan to cook a risotto with Castelmagno and wine, Barolo is an excellent choice as much of its power evaporates during cooking.
Another wine which pairs well with Castelmagno is Aglianico del Vulture, a very ancient Italian red wine hailing from the southern region of Basilicata.