What You Need to Know
Castelmagno involves the emulsification of cow's milk, rennet, and salt through the use of heat and pressure.
Castelmagno is a traditional Piemontese cheese used as a table cheese or grated over pasta dishes.
Steps
- 1.
Risotto al Castelmagno (Northern Italy): Provides creamy texture and umami depth
- 2.
Fonduta Piemontese (Piedmont): Melting base for traditional fondue
- 3.
Insalata di Castelmagno (Alpine regions): Crumbled topping for bitter greens
The Science
Primary Reaction
Coagulation