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From quality milk comes quality cheese
In these few words are contained the principles and values of the company, namely the importance of the bases, the raw material and the quality of the product, at every stage of processing.
As proof of this, in the mountains and in the La Meiro mountain pastures, the animals are treated as an integral part of the farm, and not as a mere production tool.
From their fresh milk we produce:
The minimum seasoning is 120 days, but it is with the passing of time that Castelmagno acquires unique flavors, scents and colors.
In La Meiro, the seasoning takes place inside caves of Roman tuff, a natural stone able to maintain a high level of humidity: there are 5 and they are located 5 meters underground, ensuring a constant temperature all year round. And even though the minimum maturation period is two months, the best maturing periods are between 12 and 24 months, and they are the ones that really allow you to taste the cheese. Some cheeses, which we consider unique pieces for true enthusiasts, up to seven years.