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Castelmagno
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Food glossary
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Reviewed By
Sue Dyson and Roger McShane
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Country:
Italy
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This dry, crumbly ewes' milk cheese from the Piedmont region is worth searching out if you are in Italy. It is has a strong, pungent flavour that takes some time to adjust to. Your second sample will be interesting and on the third sample you will crave for more.On a recent trip to Torino we had two dishes that had been cooked with this cheese. Both were strongly flavoured and the cheese complemented the pasta perfectly.
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