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Castelmagno, king of Piedmontese cheeses
From the Grana Valley to the table, with an easy and tasty recipe
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Castelmagno is a cow's milk cheese with a tradition dating back thousands of years, first mentioned around the 12th century, as attested by some documents of the time. Known worldwide, it is produced in the municipalities of Castelmagno, Pradleves and Monterosso Grana, in the upper Grana Valley, in the Province of Cuneo.
Heart of Piedmont on the table
Among Piedmontese cheeses, Castelmagno DOP is distinguished by its semi-hard paste and the presence, to a greater or lesser extent, of molds of the penicillium genus, which are evident in the characteristic veins with a color tending toward green and blue. It is produced in several valley dairies, but in the mountain dairies above 1,000 meters above sea level, production still resists using ancient and traditional techniques, which make the product particularly valuable.
It has a flavor that varies in intensity, from a milder to a spicier aroma, as the aging period increases. Castelmagno DOP makes a fine impression on the cheese board, perhaps accompanied by a drizzle of honey, but it also surprises in the kitchen, where it proves to be an ideal ingredient for making numerous dishes: gnocchi, risottos and other tasty baked recipes such as pies and soufflés.
Recipe
Castelmagno cheese soufflé with honey and walnuts
Difficulty
Easy
Preparation
30 min
Doses
4
Ingredients
- 150 g Castelmagno cheese
- 40 g butter
- 2 tablespoons flour
- 3 dl milk
- 4 eggs
- 4 tablespoons wildflower honey
- 12 walnut kernels
- salt and pepper
Preparation
- In a saucepan, melt the butter, add the flour and gradually pour in the milk, stirring with a whisk until a very thick béchamel sauce is obtained, taking care not to form lumps.
- Add the crumbled Castelmagno cheese, mixing well; remove the pan from the flame and incorporate the egg yolks one by one. Season with salt and pepper.
- Whip the egg whites to stiff peaks adding a pinch of salt; add the previously prepared mixture and pour into a buttered mold. Bake in a preheated oven at 175° for about 30 minutes.
- Serve the soufflé fresh from the oven, drizzle with a drizzle of honey and decorate with coarsely chopped walnuts. Have a good appetite!
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Castelmagno, king of Piedmontese cheeses
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