The How Castelmagno Cheese is Made in Italy | The Blue Cheese With No Blue Veins | Claudia Romeo
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- เผยแพร่เมื่อ 2 มิ.ย. 2024
- 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
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Claudia is like a good wine, her documentaries are next level.
I thought you were going to say she gets better with age
@@user-cs1gc5wk2r She does
Every time I watch a Claudia video, by the time it's over I'm starving.
Truly.
I totally agree!
I've learned to eat first.
Same, that’s why I get a snack before I start watching 😅❤
Claudia utterly effortless and charming again!
He is obviously quite the enthusiast and it shows!!
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.
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.
Wow, well done for trying making gorgonzola and achieving a good product! Must have being rewarding 👏👍😊
Congratulations! It’s so fascinating with cheese that even if it doesn’t quite turn out how we want it, it’s still unique
Thank you Claudia for creating quality food-related content. Your passion for food and how it's made shines through in every video.
Thank you for following my journey 🙏🏼
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.
Thank you so much for watching!
Happy Claudia started her own channel, good luck ahead!🎉
Thank you🙏🏼
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!
On wow! I’m glad you got your hands on some! Castelmagno next?😎
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🎉🎉😃
Thank you very much for your support! Welcome to the channel 🥳 I am filming and editing everything myself for now💪🏼
Great video, thanks Claudia, you never fail to brighten my day.
I enjoy these videos so much! Thank you, Claudia :)
You're reminding me of how dope Italy is! I gotta go back sometime. Thank you and I wish you the best as always!
Thank you for all the great documentaries on cheese making. Very well done and very interesting!
Fantastico Claudia, great video !!
It is fascinating to see small production of this cheese. Love to you Claudia. X
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.
This is wonderful, I wish you all the best of luck with your business 🧀❤
@@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.
yay cheese
amazing work as always friend!
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.
Thank you for your support 🙏🏼
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.
Thank you 🙏🏼 welcome!
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! 😆
you can tell me about rubbish id listen you got a amazing way of saying words
Wonderful video! Grazie!
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.
Welcome!
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 👍👏😊🙋🏻♀️
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!
@@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.
@@sonodiventataunalbero5576 spero un giorno di collaborare con loro 🤞
@@claudia-romeo Sì! Ti tengo i pugni. Il tuo contenuto va valorizzato e merita 👍👏🙋🏻♀️
Thank you again for bringing us amazing content! I use your videos as a language learning resource as well as entertainment.
🙏🏼
Claudio Romeo ❤ thanks for making amazing videos
Thank you for sticking around!
Amazing video thank you 💜
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!
Thank you so much 🙏🏼 The dairy was such a magical place and the gnocchi were indeed a delight. See you in the next video!
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
Thank you 🙏🏼 the gnocchi were amazing!
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
Thank you for the suggestion! A personalised food tour sounds like a great idea to work on!
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.
You said it perfectly! Than you for watching
3 loves. mountains, cheese, and your super cool videos!!! thank you 🎉
thank you🙏🏼
I'm in Brooklyn and I've never seen the delicious-looking cheese before, but I'm on the hunt for it now! 👍
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
Claudia! Good to see you.
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.
Thank you for watching! 🧀
I really loved your series in Food Insider! I didn't know you opened a channel. I subscribed immediately
Thank you! Welcome 🥂
Claudia your programs are fabulous. I loved this episode. The cheese maker is so relaxed and gracious. What a cheese- and that gnocchi! Bellissimo
Thank you so much!
@claudia-romeo my latest cheese is Taleggio. It's maturing nicely. Everytime I open the cheese fridge to wash it..mmm the aroma.
Tana, me encanta ese queso y tu canal, te ganaste un suscriptor
Welcome🥳
I love Castelmagno - as well as Bleu de Termignon from "the other side" - but sadly, we don't get it too often over here.
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.
Thank you! Wisconsin’s squeaky cheese curds are definitely on my list 🧀
I am learning Italian and I love your food documentaries so I get to follow real Italian conversations about food! So cool
Thank you for watching! Nowhere else you’ll find all these specific cheese making terms 😆🧀
cool to see you're branching out on your own. Good luck!
Thank you🙏🏼
Thank god for Italy and Italian food🥰
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.
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!
Most adorable and logical cheese, better than the other ones, compliments for the documentary
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?
Enzo paired it with a local sweet wine, Caluso Passito🍷
I need to get some of it
Oh this is baking, I really liked the video, the splash screen is clickable but the video was great
looks good
I love pieces like this. Always learning. I never knew any of this. Thank you from an Italian American
geometric accuracy ✔️✅
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.
Wonderful channel
Thank you 🙏🏼
شرح جميل وامفصل
Given I am on a life long quest to try every blue cheese on earth I must try this
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 🙋🏻♀️
Woke up to a video about blue cheese. It's going to be a good day.
Not sure I'll get to try any as excursions are limited. Castelmagno is on my list. Love blue cheese. Any aged cheese actually...
The region is surely worth visiting as well
Wonderful! Have you visited Trentino for the cheese there?
On my list!
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
The cheese looked so wonderful! I wish there was “taste vision”
This is wonderful to watch!
If the natural mold takes so long to develop, why not let it age much longer? Is there some aspect that is harmed by longer aging?
Many decades ago when I was quite young, we lived in Desio, North of Milano (though my command of the language has become too rusty to use). We traveled all over the place, esp Tyrol, Switzerland Germany & Austria. It was also the only time I got to see my grandparents in the Netherlands relatively frequently (we lived in various states in the US most of the time). I learned about all sort of interesting food. I also remember a restaurant that served old style banquet meals (many, many courses including several types of pasta, several types of pasta in brodo, meat dishes of various types (veal, pork, chicken, etc) and so on. That was called Il Gran Sasso. There was another one that specialized in risotto. I don't know the name of that one but it had to be north of us as it was a chalet style building with the first floor backing into a hill, and a second floor level patio behind the building that was accessed by stairs cut into the hill, with mountains around. (We also would spend time in Sirmione in the summers.)
I do also cook Dutch food & pastry and enjoyed your coverage of Dutch cheese making.
I had to laugh at the end. All of my family snacks on cheese. We like Leiden very much. My dad was fond of Edam, and I also like very young and very aged Gouda.
In addition to Italian & Dutch cheeses, I am very fond of Sap Sago, but it is extremely difficult to find in the US.
I really enjoyed reading of your culinary memories! Lots of great culinary gems in the mountains. To answer your question, Enzo even aged a cheese for 4 years! But the flavours become very strong and they need to be attended to more often to clean the molds, so that’s why they stick to one year. But it’s possible with the proper monitoring
@@claudia-romeoWow! That is a lot of extra work, especially for a remote location. Thank you!
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😅)
Thank you! Welcome 🎉
skyping is the format of not churning CORRECT
I refuse to believe Claudia left beautiful Italy for England
Thank you, very nice video,,I visited there website its onley in italian, hope they make a translation option,,
Or you can start learning Italian. It's such a beautiful language 😊
@@sonodiventataunalbero5576 ciao, mi fa davvero piacere😁🇸🇦
I need this cheese
Reminds me of an other Savoyard cheese, bleu de Termignon.
How do they clear all the curd out of that corrugated hose? D:
😂😅 " challenging flavors". If you diy keep the evening milk in the fridge would the cheese be "bitter" or tastier?
Great video. 👍🙏
Wish it shipped to here too :(
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.
The fungus likes humidity - sure. Why not increase the surface area of the cheese wheels?
Il miglior formaggio al mondo
Your beautiful @claudia And great video as well. ❤
Italian fire department hose. They turn up and spray curds and whey 😅
👍
Ansel. So hot right now. lol. You should go to Norway & talk to the gouda farmers there. Good story opportunity.
you know there is a youtube channel that uses your face as their documentary person front face.
...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
yheu skyping ; my ass
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.
I'm sure there's a lot of preparation behind each of her videos. I rather prefer high quality instead of quantity
Thank you for the feedback. TH-cam 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!
each on e gift, lovely Claudia. ignore the boor.
Envious over here in the desert! That cheese!
Claudia utterly effortless and charming again!
He is obviously quite the enthusiast and it shows!!