The How Castelmagno Cheese is Made in Italy | The Blue Cheese With No Blue Veins

The How Castelmagno Cheese is Made in Italy | The Blue Cheese With No Blue Veins | Claudia Romeo

Рет қаралды 76,404

Күн бұрын

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.
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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

Пікірлер: 138

@ChrisM186 5 ай бұрын

Claudia is like a good wine, her documentaries are next level.

@user-cs1gc5wk2r 4 ай бұрын

I thought you were going to say she gets better with age

@ChrisM186 4 ай бұрын

@@user-cs1gc5wk2r She does

@woodreauxwoodreaux6298 5 ай бұрын

Every time I watch a Claudia video, by the time it's over I'm starving.

@gigabrother458 5 ай бұрын

Truly.

@suziesteube1332 4 ай бұрын

I totally agree!

@Erydanus 4 ай бұрын

I've learned to eat first.

@biendereviere 4 ай бұрын

Same, that’s why I get a snack before I start watching 😅❤

@mrkiplingreallywasanexceed8311 5 ай бұрын

Claudia utterly effortless and charming again! He is obviously quite the enthusiast and it shows!!

@fluggaenkoecchicebolsen 4 ай бұрын

I love how Italians appreciate the natural simplicity of things. Exactly like this, he introduces the mould but whether or not it spreads throughout the cheese matters not. Like all of his cheeses are perfect no matter how they come out. I love it.

@jjforcebreaker 5 ай бұрын

Another great episode. Thanks, Claudia! Very interesting and unusual process. Pretty amusing that nobody knows how the product will turn out in the end. These small, focused documentaries are a pleasure to watch and you're a great host and are a perfect fit for this format.

@claudia-romeo 5 ай бұрын

Thank you so much for watching!

@notapplicable430 5 ай бұрын

Another inspiring video. I made a gorgonzola recently that was covered in blue mold, but the cheese didn't form the blue veins. I was disappointed until I tried the cheese...a taste of heaven on earth. Thank you for showing us another great cheese and the people who make it.

@sonodiventataunalbero5576 5 ай бұрын

Wow, well done for trying making gorgonzola and achieving a good product! Must have being rewarding 👏👍😊

@claudia-romeo 5 ай бұрын

Congratulations! It’s so fascinating with cheese that even if it doesn’t quite turn out how we want it, it’s still unique

@1Clearwords 4 ай бұрын

Thank you Claudia for creating quality food-related content. Your passion for food and how it's made shines through in every video.

@claudia-romeo 4 ай бұрын

Thank you for following my journey 🙏🏼

@murphychris9811 5 ай бұрын

you can tell me about rubbish id listen you got a amazing way of saying words

@sonsofkojimarip 4 ай бұрын

I am so very happy to see that Claudia was able to start her own channel, she is the most charming polylingual host and her passion for the foods and attention to detail and the fact she is not shy to ask questions make her coverage such a joy to watch! She also has a very talented team of videographers and editors that I am glad to see came with her!! Congratulations, Claudia🎉🎉😃

@claudia-romeo 4 ай бұрын

Thank you very much for your support! Welcome to the channel 🥳 I am filming and editing everything myself for now💪🏼

@Shaun.Stephens 5 ай бұрын

Great video, thanks Claudia, you never fail to brighten my day.

@winter3559 5 ай бұрын

Happy Claudia started her own channel, good luck ahead!🎉

@claudia-romeo 5 ай бұрын

Thank you🙏🏼

@Roddy1965 5 ай бұрын

Thank you for all the great documentaries on cheese making. Very well done and very interesting!

@alexanderdavis7749 5 ай бұрын

You're reminding me of how dope Italy is! I gotta go back sometime. Thank you and I wish you the best as always!

@AbbeyRoad69147 5 ай бұрын

I bought your english cheese from your other episode. It was a nightmare getting it to Dallas, Texas!! LOL🤣 IT IS MINDBLOWING!!! WOW!!! THIS IS THE MOST AMAZING CHEESE I EVER TASTED!

@claudia-romeo 5 ай бұрын

On wow! I’m glad you got your hands on some! Castelmagno next?😎

@kendebusk2540 5 ай бұрын

I enjoy these videos so much! Thank you, Claudia :)

@psylurian 5 ай бұрын

It is fascinating to see small production of this cheese. Love to you Claudia. X

@kilroywashere809 5 ай бұрын

Claudia, I've watched your videos for years. You do an amazing job, I can almost taste the cheeses from your description and your quest's description as well. I must say my favorite video you have done is the Drunken Cheese video you did a few years ago. Great work, keep it up, and thank you.

@claudia-romeo 5 ай бұрын

Thank you for your support 🙏🏼

@frankmorgan2772 5 ай бұрын

Fantastico Claudia, great video !!

@axdambient 4 ай бұрын

yay cheese amazing work as always friend!

@MelodicMethod 5 ай бұрын

You do such a good job of showing us how it's made. I really enjoy your videos. And I wish I could try some, too! 😆

@butterfliesandtape 4 ай бұрын

Claudia, thank you again for another wonderfuly educational and perfectly produced video, free from jump cuts, brash music and recaps. This guy's passion for his product is next level, what a life they must elad in the mountains, how can they NOT produce a truly spectacular cheese?! I really want to eat this cheese and that gnocchi dish, bonnissim!! Really looking forward to the next episode on your culinary journey, your passion and curiosity really come through and it's a delight to be part of it, if only as a viewer. Salut, des de Catalunya!

@claudia-romeo 4 ай бұрын

Thank you so much 🙏🏼 The dairy was such a magical place and the gnocchi were indeed a delight. See you in the next video!

@cydrych 5 ай бұрын

Just stumbled across your channel and am glad that I did. I am just starting to make cheese as a hobby and the depth of knowledge these people share is helpful. Most people tend to be very secretive about their process. Thank you for the great content. I’m looking forward to seeing what you get into next. Subscribed.

@claudia-romeo 5 ай бұрын

Thank you 🙏🏼 welcome!

@richardmullins1883 13 күн бұрын

I like your videos. I'm glad you have your own channel.

@Javaman92 4 ай бұрын

I just happened to stumble onto your channel. I found this fascinating. I love cheese and all things Italian! I've even started learning the language so I get an extra bonus watching.

@claudia-romeo 4 ай бұрын

Welcome!

@gregchann9703 4 ай бұрын

Wonderful video! Grazie!

@Ben01tM 5 ай бұрын

Thank you again for bringing us amazing content! I use your videos as a language learning resource as well as entertainment.

@claudia-romeo 5 ай бұрын

🙏🏼

@ladyjayeghoul 5 ай бұрын

Amazing video thank you 💜

@frisodenijs 5 ай бұрын

I would love a video just collecting all the places in Italy you've been and what to get there. Like Claudia's travel itinerary. All the food you show looks amazing and I would love to do a food tour one day

@claudia-romeo 5 ай бұрын

Thank you for the suggestion! A personalised food tour sounds like a great idea to work on!

@croissantfromage7289 4 ай бұрын

I want to try gnocchi al Castelmagno now it looks so good :o As always, very nice video Claudia ! Thank you for the work you put into it

@claudia-romeo 4 ай бұрын

Thank you 🙏🏼 the gnocchi were amazing!

@boathousejoed1126 5 ай бұрын

Claudia! Good to see you.

@lindamitchell-fox1926 4 ай бұрын

He was a very good interview. Knowledgeable, shared his history, and when he smiles or laughed it was contagious. I’d love to visit a place like that and more so that particular place. Great job Claudia.

@claudia-romeo 4 ай бұрын

Thank you for watching! 🧀

@sebigrell 5 ай бұрын

Claudio Romeo ❤ thanks for making amazing videos

@claudia-romeo 4 ай бұрын

Thank you for sticking around!

@jan-toreegge9252 5 ай бұрын

I love Castelmagno - as well as Bleu de Termignon from "the other side" - but sadly, we don't get it too often over here.

@ilikegaia 4 ай бұрын

I am learning Italian and I love your food documentaries so I get to follow real Italian conversations about food! So cool

@claudia-romeo 4 ай бұрын

Thank you for watching! Nowhere else you’ll find all these specific cheese making terms 😆🧀

@user-hz8uc9iu8c 4 ай бұрын

3 loves. mountains, cheese, and your super cool videos!!! thank you 🎉

@claudia-romeo 4 ай бұрын

thank you🙏🏼

@discountinn 5 ай бұрын

I really loved your series in Food Insider! I didn't know you opened a channel. I subscribed immediately

@claudia-romeo 5 ай бұрын

Thank you! Welcome 🥂

@Jartisann 5 ай бұрын

I have learnt so much from your previous cheese documentaries throughout the last few years, that now I have established the first proper artisan cheese caseificio in Thailand. It's called Jartisann. Thanks Claudia, you have been so charming and so talented at creating such wonderful entertaining, insightful, inspiring videos. Your videos have been big inspirations to my company's existence. Bless you and your team.

@claudia-romeo 5 ай бұрын

This is wonderful, I wish you all the best of luck with your business 🧀❤

@Jartisann 4 ай бұрын

@@claudia-romeo Wow. Thanks so much! You would be warmly welcomed here at our Cheeserie if you ever wish to travel to Thailand for holidays or any other reasons.

@adsal100 4 ай бұрын

Claudia your programs are fabulous. I loved this episode. The cheese maker is so relaxed and gracious. What a cheese- and that gnocchi! Bellissimo

@claudia-romeo 4 ай бұрын

Thank you so much!

@adsal100 4 ай бұрын

@claudia-romeo my latest cheese is Taleggio. It's maturing nicely. Everytime I open the cheese fridge to wash it..mmm the aroma.

@MrChristopherMolloy 5 ай бұрын

I'm in Brooklyn and I've never seen the delicious-looking cheese before, but I'm on the hunt for it now! 👍

@sonodiventataunalbero5576 5 ай бұрын

It's probably not gonna make it to Brooklyn, though. It's a very small local production. You'd better make yourself on the way to the Italian alps 😊 the location is gorgeous

@Aphasiesc2 4 ай бұрын

cool to see you're branching out on your own. Good luck!

@claudia-romeo 4 ай бұрын

Thank you🙏🏼

@petergregory7199 4 ай бұрын

The blue veins are like the mist in the mountains that arrives when the time is ripe. Both the cheese and this video are beautifully made. Thank you Claudia.

@claudia-romeo 4 ай бұрын

You said it perfectly! Than you for watching

@markmool1 4 ай бұрын

Tana, me encanta ese queso y tu canal, te ganaste un suscriptor

@claudia-romeo 4 ай бұрын

Welcome🥳

@adeadcrab 4 ай бұрын

looks good

@df5917 19 күн бұрын

i made some cheese like this, but I called it Frumundah cheese because I aged it, like, Frumundah Mannuts. I noticed its nutty aroma after sports practice. Its the kind of cheese you can only show a licensed medical professional.

@troeteimarsch 5 ай бұрын

I need to get some of it

@giama7618 4 ай бұрын

Thank god for Italy and Italian food🥰

@benjamindejonge3624 4 ай бұрын

Most adorable and logical cheese, better than the other ones, compliments for the documentary

@redshirt256 5 ай бұрын

Now I want to seek out this cheese and try it, it looks unlike other blue cheese I have had. If you had included some b-roll of the village or the road leading up there when Enzo mentioned it would have made this video even better since I was not able to remember the opening shots in detail.

@claudia-romeo 5 ай бұрын

I was quite terrified driving up the mountain so the thought of filming didn’t even occur to me ahah 😅 but I will try to get some other shots for other videos. The cheese was amazing, I hope you can find some!

@jerrycratsenberg989 4 ай бұрын

Wow! Thank you for sharing this marvelous video adventure. I am from Wisconsin, the Dairy State, in the United States. I had an uncle who was a cheese maker and dairy farmer.

@claudia-romeo 4 ай бұрын

Thank you! Wisconsin’s squeaky cheese curds are definitely on my list 🧀

@sonodiventataunalbero5576 5 ай бұрын

Claudia does a great job of bringing out great products and their producers. She is well prepared, thus she can ask good questions and she is authentically interested, that's why her videos are so informative. And I appreciate her bringing out niche know-how and traditions. And what a great quality content. Just a pleasure. I'd love to visit the region and try Castelmagno cheese. Complimenti e grazie 😊🙋🏻‍♀️affezionata e iscritta al canale Edit: of course I commented half way through the video and when watching further I discovered that Enzo is a badass 😅 well done to him and all the people involved 👍👏😊🙋🏻‍♀️

@claudia-romeo 5 ай бұрын

Ciao! Mi fa davvero tanto piacere. Grazie mille per il sostegno 🙏🏼 Enzo è stato gentilissimo, un vero esperto che mi ha fatto davvero sentire a casa!

@sonodiventataunalbero5576 5 ай бұрын

@@claudia-romeo è un vero piacere. I tuoi contenuti sono fatti bene e sono belli 😍 hai provato a contattare Italia Squisita? So che hanno collaborato con Alex French guy cooking.

@claudia-romeo 5 ай бұрын

@@sonodiventataunalbero5576 spero un giorno di collaborare con loro 🤞

@sonodiventataunalbero5576 5 ай бұрын

@@claudia-romeo Sì! Ti tengo i pugni. Il tuo contenuto va valorizzato e merita 👍👏🙋🏻‍♀️

@thomasdecarlo8543 5 ай бұрын

I love pieces like this. Always learning. I never knew any of this. Thank you from an Italian American

@lemagreengreen 5 ай бұрын

Given I am on a life long quest to try every blue cheese on earth I must try this

@sonodiventataunalbero5576 5 ай бұрын

Oh wow, great quest! What did you achieve so far? Sounds yummy and interesting 😊 if you can understand French I allow myself to recommend Luisier Affineur. He's a Swiss refiner specialised in French and obviously Swiss cheese. Not so much Italian ones as far as I know. He has a YT channel as well with fantastic content 🙋🏻‍♀️

@chardelraconner7324 4 ай бұрын

geometric accuracy ✔️✅

@alhachlibou3lam94 4 ай бұрын

شرح جميل وامفصل

@Megadebt 5 ай бұрын

Woke up to a video about blue cheese. It's going to be a good day.

@kjh23gk 5 ай бұрын

Thank you for such a well-made video! I was just researching Alpine cheeses so this is perfect. I hope to try it someday. I will suggest it to my local cheese shop. edit: what wine would you pair with this cheese?

@claudia-romeo 5 ай бұрын

Enzo paired it with a local sweet wine, Caluso Passito🍷

@chardelraconner7324 4 ай бұрын

skyping is the format of not churning CORRECT

@MiaScott-jz7lj 28 күн бұрын

Oh this is baking, I really liked the video, the splash screen is clickable but the video was great

@kriskemp4952 4 ай бұрын

Wonderful channel

@claudia-romeo 4 ай бұрын

Thank you 🙏🏼

@davidlynn5170 4 ай бұрын

The cheese looked so wonderful! I wish there was “taste vision”

@JIndigo 4 ай бұрын

I need this cheese

@kathrynsmigel4530 4 ай бұрын

Miss,I would kill for a taste of this cheese.i LOVE blue cheese and this looks incredible. I am in the states so alas it probably won't happen. Arg. As always ks

@spaaggetii 2 ай бұрын

This is the blue cheese I love. When it is aged but not blue cheese. I know alot of people love blue veined cheese, but I couldn't get into it. I like a aged bitey tasty cheese. Brie, and Mercey Valley cheese which is very matured and crumbly. I will try any cheese though. This one looks good 24:40 that he cut open. I am not a hater of Blue cheese, I just find it is very overwhelming, But I guess I grew up without in my part of the world. What would be the mildest blue cheese you can buy in Australian supermarkets. I would like to build an infinity with this Blue Cheese.

@robjus1601 4 ай бұрын

Wonderful! Have you visited Trentino for the cheese there?

@claudia-romeo 4 ай бұрын

On my list!

@jtduarte6829 5 ай бұрын

Damn, only now noticed Claudiahas her own channel. Subscribed! I used to watch her videos on an otherwise awful channel (cant even remember its name) . Claudia is one the few women my wife is jealous of (openly😅)

@claudia-romeo 5 ай бұрын

Thank you! Welcome 🎉

@void8421 5 ай бұрын

Wish it shipped to here too :(

@Afgrundsvisioner 4 ай бұрын

Reminds me of an other Savoyard cheese, bleu de Termignon.

@dgale1023 2 ай бұрын

I refuse to believe Claudia left beautiful Italy for England

@12cm32 5 ай бұрын

Not sure I'll get to try any as excursions are limited. Castelmagno is on my list. Love blue cheese. Any aged cheese actually...

@sonodiventataunalbero5576 5 ай бұрын

The region is surely worth visiting as well

@saintg4fun829 2 ай бұрын

How do they clear all the curd out of that corrugated hose? D:

@ahmadalanazy5551 5 ай бұрын

Thank you, very nice video,,I visited there website its onley in italian, hope they make a translation option,,

@sonodiventataunalbero5576 5 ай бұрын

Or you can start learning Italian. It's such a beautiful language 😊

@ahmadalanazy5551 5 ай бұрын

@@sonodiventataunalbero5576 ciao, mi fa davvero piacere😁🇸🇦

@Erydanus 4 ай бұрын

So interesting. I watch a video like this and I think to myself how did we ever invent making cheese. I can a little bit better understand We figured out how to cure and dry meats but making cheese I would never have done it.

@77Matt 3 ай бұрын

The fungus likes humidity - sure. Why not increase the surface area of the cheese wheels?

@robertswietochowski6452 13 күн бұрын

Are there any bacterial cultures/strains used/added in Castelmagno prduction?

@Martin_Priesthood 4 ай бұрын

😂😅 " challenging flavors". If you diy keep the evening milk in the fridge would the cheese be "bitter" or tastier? Great video. 👍🙏

@michaelandersson2856 5 ай бұрын

👍

@SandBoy408 4 ай бұрын

Il miglior formaggio al mondo

@nelsonllenaresas5201 3 ай бұрын

Your beautiful @claudia And great video as well. ❤

@JamieBainbridge 4 ай бұрын

Italian fire department hose. They turn up and spray curds and whey 😅

@vsznry 5 ай бұрын

Ansel. So hot right now. lol. You should go to Norway & talk to the gouda farmers there. Good story opportunity.

@chardelraconner7324 4 ай бұрын

...just like uou... this li!fe.. it'sew... veain't.. but don't... cri!gh.. this pain.. in life recycles... this li!fe it'sew vague

@Drefar 4 ай бұрын

you know there is a youtube channel that uses your face as their documentary person front face.

@patrickkealy4387 5 ай бұрын

Sorry but it's about time you posted another video. A Claudia fix every six weeks or more isn't enough get doing more videos.

@sonodiventataunalbero5576 5 ай бұрын

I'm sure there's a lot of preparation behind each of her videos. I rather prefer high quality instead of quantity

@claudia-romeo 5 ай бұрын

Thank you for the feedback. KZfaq is not my only job, I’m working full time as a producer so do I my best to juggle between the two. I appreciate not having a regular schedule can be off-putting for some viewers, so I will try to post more regularly. I hope you enjoyed this video regardless!

@FrankTedesco 5 ай бұрын

each on e gift, lovely Claudia. ignore the boor.

@chardelraconner7324 4 ай бұрын

yheu skyping ; my ass