Società Agricola "La Bruna" di Fiandino Davide

Castelmagno DOP

What it makes

Castelmagno

Semi-hard pressed rennet cheese ripened at least 60 days, with crumbly ivory-white paste that may develop greenish-blue veining with age.

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Società Agricola "La Bruna" di Fiandino Davide — verified producer, Italy | ItalyTasteMap