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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. Subscribe    / @claudia-romeo   Let’s connect Instagram:   / claudiaromeo   TikTok:   / .claudiaromeo   Facebook:   / cldromeo   My Amazon recommendations: https://www.amazon.com/shop/claudiaromeo Buy me a ☕: https://www.buymeacoffee.com/claudiar... Visit https://www.desmartin.it/   / des_martin_   My Equipment - AF Panasonic LUMIX S5II https://amzn.to/3NvUeow Sony ZV-E10 https://amzn.to/3GJJr7f Rode Wireless GO II https://amzn.to/3GGo5ax Joby Telepod https://amzn.to/3jREKiL Joby Compact Tripod https://amzn.to/3ZaCvqN Contact [email protected] About me 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