Meet The King Of Italian Alpine Cheeses (Castelmagno) | Claudia Romeo

Castelmagno cheese is a very special blue cheese because, unlike other blue cheeses, it's not 100% guaranteed that it will turn blue. The reason for that is that, unlike other blue cheeses, it is not inoculated with the fungus, Penicillium Roqueforti, that creates the blue veins, but rather, it is left to age in caves where the fungus is naturally present. So cheesemakers in the area have no say in whether or not the blue veins will actually form. There are some cheeses that never get them and some that get very little. I met Enzo from the Des Martin dairy in Valliera, Piedmont, Italy to see how Alpine Castelmagno cheese is made.

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I'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I am the host and producer of Regional Eats on Insider Food and So Expensive Food on Business Insider. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!

The Italian Alpine Blue Cheese That Doesn't Turn Blue (Castelmagno d'Alpeggio) | Claudia Romeo
#castelmagno #italianfood #cheese

Chapters
00:00 Intro
01:23 Raw milk arrives at the dairy
03:24 Adding rennet
04:51 Splitting the milk into curds
08:02 Draining the whey
09:30 Enzo’s story
12:22 Castelmagno D’Alpeggio
13:02 Milling and salting the curd
14:29 Marking each wheel with the symbol of Castelmagno
16:28 Aging and developing the blue veins
23:25 Tasting
28:01 Gnocchi al Castelmagno

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